Classic Hollandaise

Five sauces are considered the mother sauces of classic French cuisine: bechamel, velouté, Espagnole, tomato sauce, and hollandaise. Each has its own family of sauces that branch out from these starting points towards different flavors and uses.

Hollandaise, a creamy, buttery sauce famously known for its proud place on Eggs Benedict, is perhaps the most finicky – one wrong move, and the sauce will curdle and split, turning the silky, lush texture into something thin and runny. Careful emulsification is necessary to preserve the rich finish, so watch the temperature and be patient! This sauce has the power to make any dish a dreamy delight. Try it on classic eggs and ham, drizzled over poached salmon, or on blanched vegetables.

Hollandaise

1 1⁄2 lb butter
5 egg yolks
1 egg
1 lemon, juiced
2 tsp salt
1 tsp smoked paprika
15 dashes Tabasco

Melt butter over low heat and pour into a glass measuring cup. With a ladle, separate the milk solids and milk fat from the clarified butter. Dispose of milk fat and milk solids.

Place clarified butter back on the stove on the lowest setting. Over a double boiler, whisk egg yolks, whole egg, and lemon juice together. Keep whisking until the mixture is pale in color and thickened. Make sure to whisk vigorously so as not to scramble the eggs, but create a velvety smooth mixture.

Remove egg mixture from heat. Pour warmed clarified butter into a liquid measure cup to equal 1 1⁄2 cups of clarified butter.

While whisking the cooked egg mixture, slowly drizzle in warm clarified butter to emulsify into the egg mixture.

After clarified butter is emulsified into the egg mixture, add salt, paprika, and Tabasco. Whisk to combine.

Serve immediately or keep in a warm space in the kitchen until used.

Story by Maggie Weaver / Recipe by Nathan Schoedel, The Speckled Egg / Photography by Dave Bryce / Styling by Keith Recker