Easy Classic Hollandaise Sauce With Tarragon

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 02/4/20
Eggs Florentine
Sarah Kell / Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
497 Calories
52g Fat
1g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 497
% Daily Value*
Total Fat 52g 66%
Saturated Fat 31g 153%
Cholesterol 348mg 116%
Sodium 168mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 8g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The classic Hollandaise sauce is not as tricky as some would have you believe. Take it slowly, follow the instructions, and you will have a perfect Hollandaise Sauce every time.
Still nervous check out Danilo Alfaro's step by step instructions for a perfect Hollandaise sauce.
Hollandaise Sauce is a delicious accompaniment to many dishes: fish, eggs, asparagus are perfect partners to the slick, buttery sauce. There are also plenty of variations on a classic Hollandaise sauce. 

Ingredients

  • 8 oz./250 g. unsalted butter
  • 4 large egg yolks
  • 1 teaspoon tarragon vinegar
  • Pinch salt
  • ½ lemon
  • Cayenne pepper

Steps to Make It

  1. Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue). Keep the clarified butter in a warm place.

  2. Put the egg yolks in a stainless steel bowl with the vinegar, salt and 2 teaspoons of cold water and whisk for a few minutes.

  3. Set the bowl over a pan of simmering water.

  4. Continue whisking until the mixture is pale, and thick and fluffy.

  5. Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Serve as soon as possible.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

  • Note: When making Hollandaise, keep the butter wrapper. Then if you need to keep the sauce for a bit before serving, you can place the wrapper on the surface of the sauce, to keep it warm and prevent a skin forming.


Recipe courtesy of Canteen - Great British Food Book