Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Enjoy fresh hollandaise any day with this restaurant-style recipe that can be made in your own kitchen.
In the culinary world, there are five classic French mother sauces: Béchamel, Espangole, Tomato, Veloute and, of course, Hollandaise. Each has their own unique qualities and acts as a foundation for any other kind of sauce you can image. Take tomato sauce for example. A basic tomato sauce can easily be transformed into a vodka sauce, BBQ sauce or arrabbiata sauce with the addition of a few simple ingredients. That’s the role of the mother sauces, they act as the base for all kinds of saucy creations.
Hollandaise is a buttery, lemon-infused cream sauce made from egg yolks, vinegar, butter, fresh lemon juice and cayenne pepper. Most commonly served for brunch over eggs benedict, it also adds great color and depth of flavor to poached salmon, steak and vegetables.
Made in a matter of 10 minutes with a little whisking, take the first step toward mastering the mother sauces by making Hollandaise at home!
- Cook time:
- Prep time:
- Total time:
- 3/4 cup
- 4 Heinen's cage free egg yolks
- 1 Tbsp. white distilled vinegar
- 1/2 cup Heinen’s unsalted butter, melted
- 1-2 tsp. fresh squeezed lemon juice
- Salt, to taste
- Heinen’s cayenne pepper, to taste
- Add the egg yolks and vinegar to a large metal bowl and whisk until just combined.
- Fill a pot 1/4th of the way with water and bring it to a simmer over medium heat. Place the bowl with the whisked vinegar and egg yolks on top of the pot to create a double boiler.
- Vigorously whisk the mixture for 3-4 minutes, or until it becomes very thick and frothy.
- Remove the bowl, then slowly drizzle in the melted butter a few tablespoons at a time while continuing to whisk until the sauce becomes thick and rich.
- Finish by mixing in the lemon juice, salt and cayenne pepper. Serve.
- Store leftovers in an airtight container in the fridge.