componentL1 · basicHistory unverifiedscratch: kitchen
Blender hollandaise
hollandaise-basic · sauce · French
About
A warm emulsion of egg yolk and butter, sharpened with acid. The basic level is a home blender or whisk emulsion; higher levels emphasize temperature control.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Classed among the classical French warm emulsions / mother sauces. Named attributions and century-specific claims stay unverified.
Sources
- Classical French sauce teaching (general)
Skill ladder
- L1 Blender hollandaise · this page
- L2 Classic hollandaise
- L3 Clarified-butter hollandaise
- L4 Expert sabayon hollandaise
Uses
- Egg yolk 40 g
- Unsalted butter 200 g
- Lemon juice 15 g
- Salt 2 g
Preparations used
- No preparation inputs on this node.
Used in
- Eggs Benedict dish
- Advanced Eggs Benedict dish
- Classic Eggs Benedict dish
- Expert eggs Benedict dish
- Eggs Florentine dish
- Advanced Eggs Florentine dish
- Classic Eggs Florentine dish
- Glazed carrots dish
- Advanced Glazed carrots dish
- Classic Glazed carrots dish
- Asparagus hollandaise dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Unsalted butterpath hollandaise-basic → unsalted-butter
- 40.0 g Egg yolkpath hollandaise-basic → egg-yolk
- 15.0 g Lemon juicepath hollandaise-basic → lemon-juice
- 2.0 g Saltpath hollandaise-basic → salt