componentL2 · intermediateHistory unverifiedscratch: kitchen
Classic hollandaise
hollandaise-classic · sauce · French
About
Yolks whisked over gentle heat into a sabayon, then emulsified with warm butter and lemon.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Blender hollandaise
- L2 Classic hollandaise · this page
- L3 Clarified-butter hollandaise
- L4 Expert sabayon hollandaise
Uses
- Egg yolk 40 g
- Unsalted butter 200 g
- Lemon juice 15 g
- Water 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-classic → unsalted-butter
- 40.0 g Egg yolkpath hollandaise-classic → egg-yolk
- 15.0 g Lemon juicepath hollandaise-classic → lemon-juice
- 15.0 g Waterpath hollandaise-classic → water
- 2.0 g Saltpath hollandaise-classic → salt