Hollandaise sauce

Date Added: Feb 26, 2012 French Breakfast
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Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


Hollandaise sauce is an emulsion of egg yolk and butter. Chef Fannar seasons his hollandaise sauce with lemon juice, salt and a little bit of truffle infused oil. The flavor is rich and buttery and the texture is smooth and creamy.


  • 2  Each Egg yolk
  • 1
  • 7 1/8  Ounce(s) Weight Clarified butter
  • 2
  • 1  Tea Spoon(s) Truffle oil
  • 3
  • ½  Tea Spoon(s) Cider vinegar
  • 4
  • 1  Tea Spoon(s) Lemon juice
  • 5
  •  Pinch Salt
  • 6



    1. Heat egg yolks in a pot and whisk, be careful not to scramble the eggs!
    2. Add cider vinegar.
    3. While whisking, slowly add the clarified butter.
    4. It is important that the butter is the same temperature as the eggs.
    5. Season with salt.
    6. Add truffle oil and fresh lemon juice to add a little tang to the sauce.
    7. The sauce is ready when it has thickened up and is light yellow, smooth and creamy.





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