hollandaise sauce
Hollandaise is high in fat (primarily from butter and egg yolks) and cholesterol, providing approximately 100-150 calories per tablespoon. It contains fat-soluble vitamins including vitamin A and vitamin E from the egg yolks and butter.
About
Hollandaise sauce is a French butter-based emulsion sauce belonging to the family of mother sauces in classical French cuisine. It is composed of egg yolks, clarified butter, and citrus juice (typically lemon) or white wine vinegar, whisked together over gentle heat to create a rich, pale yellow sauce with a silky texture and slightly acidic tang.
The sauce requires careful temperature control—approximately 160°F (71°C)—to prevent the egg yolks from scrambling while achieving proper emulsification. This technique-dependent preparation makes hollandaise one of the most fundamental skills in professional cookery. The sauce should be smooth, glossy, and coat the back of a spoon with a light, airy consistency.
Culinary Uses
Hollandaise sauce is a cornerstone of classical French cooking and remains essential to international fine dining. It is traditionally served with eggs—particularly eggs Benedict, eggs Royale, and poached eggs—as well as with asparagus, artichokes, broccoli, and other vegetables. The sauce also accompanies fish dishes and is used in the preparation of various egg-based dishes in haute cuisine.
In contemporary kitchens, chefs employ hollandaise as both a standalone condiment and as a base for derivative sauces such as béarnaise (with added tarragon and shallots) and maltaise (with blood orange juice). Its rich, buttery character provides a luxurious finish to both classic brunch dishes and elevated modern preparations.