Hollandaise Sauce

Hollandaise Sauce

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Credit: Jamie P. Keating, CEC, Chef/Chief Executive Officer, Jamie Keating Culinary, Inc., LaGrange, Ga.; Chef/Owner, Epic restaurant, Columbus, Ga.
Sizzle, Winter 2012


6 T. water, divided
2 T. white vinegar
Salt, pepper and paprika, to taste
6 egg yolks
3 cups clarified butter, melted
Lemon juice, fresh squeezed, to taste


1. In small saute pan, add 4 T. water, vinegar, pinch of salt, pepper and paprika. Reduce by half.

2. In stainless steel bowl, add reduction, remaining water and egg yolks. Whisk over double boiler until ribbons form. (Be careful not to overcook.)

3. Remove bowl from double boiler to towel.

4. Slowly whisk clarified butter into egg mixture, being careful not to separate. Add a little water while whisking in butter if too thick. Adjust seasoning, acidity and texture. Store in warm place until needed.

Sizzle - Winter 2012 Issue


1 pint


Breakfast, Sauce/Dressing/Rub, Sizzle

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