How To Make Hollandaise Sauce I French Chef Tutorial

Hollandaise sauce is one of 5 mother sauces of French cuisine. There are different ways to cook hollandaise, but I'll show you the classic one which all French cooks are learning in culinary schools. There are many hours in such schools dedicated to mother sauces. Hollandaise is an easy one. You only need 3 ingredients

First let's prepare clarified butter. Its a melted butter. We remove the whey which is on top and only keep good fat without any foam.

Its important to mix sauce all the time and not to exceed 60 degrees C / 140 F. There are 3 easy ways to define if a sabayone base of hollandaise sauce is ready: touching your pot, listening to the noise and looking inside if you see a pot ground.

Ingredients for hollandaise sauce (for 4 portions):
✔️ 4 egg yolks
✔️ 250 gr / 8.8 oz butter
✔️ 4 tablespoon water
✔️ juice of 1/2 lemon
✔️ salt, pepper

⏳ TIMESTAMPS:
0:00 introduction
0:26 mother sauces
0:51 ingredients
1:01 hollandaise is a non-stable emulsion
2:15 egg yolks+water
4:23 clarified butter
5:37 lemon juice
6:57 how to store sauce

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