Chef Paul Geiler's Hollandaise Sauce
6 servings
30 minutes
Hollandaise is one of the most refined and classic French sauces, known for its velvety texture and rich buttery flavor with a hint of acidity. Its history dates back to the 17th century, and its name hints at Dutch influence in French cuisine. Chef Paul Gayler offers an exquisite version that highlights the balance between creamy butter, lemon, and spicy seasonings. This sauce perfectly complements delicate dishes: eggs Benedict, asparagus, fish, and seafood, transforming them into haute cuisine masterpieces. Its preparation requires precision – gradually adding clarified butter and whisking carefully creates a smooth, silky consistency. Hollandaise is the pinnacle of culinary elegance and mastery, revealing new flavor dimensions to every gourmet.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by a third (about 2.5 tablespoons).
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- White peppercorns: 1 teaspoon
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.
- Egg yolk: 2 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened to be sticky, creamy, and smooth in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.
- Unsalted butter: 250 g
5
Add lemon juice, season with salt and pepper. Serve immediately. To keep the hollandaise warm, use a water bath or transfer the sauce to a thermos.
- Lemon: 0.5 piece
- Cayenne pepper: pinch