📝 About This Recipe
Elevate your culinary repertoire with this luxuriously thickened Hollandaise, a masterpiece of French emulsion technique. Unlike thinner sauces, this version achieves a spreadable, custard-like consistency through a patient sabayon process and high-quality clarified butter. It offers a bright, lemony acidity balanced by the deep, savory richness of pasture-raised egg yolks, making it the ultimate decadent spread for gourmet sandwiches or roasted vegetables.
🥗 Ingredients
The Fat Base
- 1.5 cups Unsalted high-quality butter (cubed, to be clarified)
The Reduction (Flavor Base)
- 3 tablespoons White wine vinegar
- 2 tablespoons Dry white wine (such as Sauvignon Blanc)
- 1 small Shallot (very finely minced)
- 5-6 pieces Whole black peppercorns (crushed)
- 1 Fresh tarragon sprig (optional, for aroma)
The Emulsion
- 4 large Egg yolks (at room temperature)
- 1 tablespoon Warm water (to adjust consistency)
- 1.5 tablespoons Fresh lemon juice (strained)
- 1/2 teaspoon Fine sea salt (plus more to taste)
- 1 pinch Cayenne pepper (for a subtle heat)
- 1 teaspoon Cold butter (to stabilize the yolks initially)
👨🍳 Instructions
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1
Clarify the butter: In a small saucepan, melt the 1.5 cups of cubed butter over low heat without stirring. Once melted, skim off the white foam from the surface. Carefully pour the clear golden liquid into a measuring cup, leaving the milky solids at the bottom of the pan. Keep this clarified butter warm (around 130°F/55°C).
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2
Prepare the reduction: In a separate small saucepan, combine the white wine vinegar, white wine, minced shallots, crushed peppercorns, and tarragon. Simmer over medium heat until the liquid has reduced to about 1 tablespoon. Strain through a fine-mesh sieve into a small bowl, pressing on the solids to extract all flavor.
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3
Set up a bain-marie: Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer. Find a heatproof glass or stainless steel bowl that fits snugly over the pot without the bottom touching the water.
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4
Begin the sabayon: Place the 4 egg yolks and the prepared reduction into the bowl. Add one teaspoon of cold butter; this helps prevent the yolks from scrambling too quickly.
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5
Whisk over heat: Place the bowl over the simmering water. Whisk constantly and vigorously in a figure-eight motion. You are looking for the yolks to triple in volume and become pale, thick, and frothy.
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6
Monitor the thickness: Continue whisking for about 3-5 minutes. The mixture is ready when the whisk leaves a clear trail (ribbon) in the bottom of the bowl that holds for a few seconds.
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7
Start the emulsion: Remove the bowl from the heat periodically to prevent overheating. Begin adding the warm clarified butter drop by drop, whisking intensely. This slow start is crucial for a thick, stable emulsion.
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8
Incorporate the remaining fat: Once the sauce begins to thicken and stabilize, you can increase the flow of butter to a very thin, steady stream, whisking the entire time.
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9
Adjust for 'Spread' consistency: For this thickened version, continue adding butter until the sauce is heavy and holds its shape. If it becomes too thick to whisk, add a few drops of warm water to loosen it slightly.
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10
Season to perfection: Whisk in the fresh lemon juice, sea salt, and a pinch of cayenne pepper. Taste and adjust the acidity or salt as needed.
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11
Final check: The sauce should have the consistency of a soft mayonnaise or a thick dip. It should be glossy and completely smooth.
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12
Hold for serving: Keep the sauce in a warm (not hot) spot, or inside a thermos rinsed with warm water, for up to 30 minutes before serving as a dip or spread.
💡 Chef's Tips
Always use room temperature egg yolks to ensure they emulsify smoothly with the warm butter. If the sauce begins to 'break' (separate), immediately stop adding butter and whisk in a teaspoon of boiling water to bring it back together. For the thickest results, use a high-quality butter with low water content (European-style). Never let the water in your bain-marie boil rapidly; a gentle simmer provides the controlled heat necessary for the perfect sabayon. If the sauce is too thick for your preference, whisk in a tablespoon of warm heavy cream for a silkier finish.
🍽️ Serving Suggestions
Slather onto toasted brioche buns for a decadent breakfast sandwich base. Serve as a dip for chilled jumbo shrimp or steamed asparagus spears. Use as a rich topping for seared filet mignon or poached salmon. Pair with a crisp glass of Champagne or a buttery Chardonnay to complement the richness. Dollop over roasted fingerling potatoes seasoned with fresh chives.