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The Queen’s Hearty Hollandaise Sauce

A good, traditional Hollandaise sauce is delightfully rich while also quite delicate. Delicious!

My version of Hollandaise is not quite as delicate as the classic version, which is actually part of its charm as the emulsion doesn’t break apart as easily. Also, because it is made with whole eggs, you don’t need to worry about how you’re going to use up the leftover egg whites. It is delicious, easy to prepare, and extremely versatile.

My suggestion is not to make this until close to the time you will be using it as it can separate. If, when you are ready to use it, it has separated a little, add a tablespoon of hot water very slowly, whisking briskly until mixture comes together again. If, for some reason it doesn’t thicken up again, use it anyway and call it “lemon butter.”

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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