Lobster Hollandaise Sauce

Date Added: Jun 13, 2012 French Sauces
Back to Search

Prep Time

5 mins

Cook Time

20 mins

Ready In

25 mins



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


Watch Chef Fridleifur make this intensely flavored lobster hollandaise sauce. This sauce goes great with any fish dish.


  • 5  Tea Spoon(s) Egg Yolks
  • 1
  • 1  Tea Spoon(s) Egg White ( if using a whipped cream dispenser)
  • 2
  • 14 1/8  Ounce(s) Weight Butter
  • 3
  • 3/8  Cup(s) White Wine
  • 4
  • 1/4  Cup(s) Lobster broth, reduced
  • 5


    1. Melt butter.
    2. Put egg white and egg yolks together in a bowl.
    3. Add white wine and lobster broth to eggs.
    4. Whisk over a warm water bath, aim for 60C or 140F.
    5. Once butter is melted add it slowly to the egg mixture and stir continuously.
    6. If you are using whipped cream dispenser for serving, pour sauce in container and use two shots of gas.




To add a comment you must have to login or sign up.