Hollandaise is a fundamental sauce that I believe everyone who is passionate about cooking should know how to make. It is one of the French mother sauces for a reason. It is absolutely delicious on everything. Hollandaise is one of those sauces that sounds way more intimidating than it actually is. Once you understand how to make it, you won’t need to order it at a restaurant ever again.
Hollandaise is an emulsion sauce, meaning it combines opposing ingredients through correct technique to make a silky smooth and thick sauce. Fat (butter) and water from egg yolks and lemon juice are forced together into something silky and rich. The egg yolks are doing the heavy lifting here. They’re your emulsifier, binding everything together.
This dill version is perfect on eggs, seafood, chicken, and white fish.
Key Ingredients & Substitutions:
- Shallot – Shallots build the savory, slightly sweet base of the reduction that gives hollandaise its depth. You can substitute with a small amount of white or yellow onion in a pinch.
- Peppercorns – Whole peppercorns are simmered into the reduction to add a gentle, earthy heat to the sauce. You can use white peppercorns here too.
- Egg yolks – The most important ingredient in the sauce. Yolks act as the emulsifier that holds the butter and water together into that thick, glossy texture we’re after. No real substitute here.
- Clarified butter or whole butter – Clarified butter is the classic choice because removing the milk solids makes for a more stable emulsion and a cleaner flavor. Whole butter works too and adds a slightly richer, creamier taste.
- Lemon juice – Adds brightness and acidity to cut through the richness of the butter. White wine vinegar is a great substitute.
- Dill – Fresh dill is what makes this version special. Parsley or chives also work well here.
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Dill Hollandaise
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
- 1/2 cup white wine vinegar
- 1 shallot, mince
- 2 Tbsp peppercorns
- 2 egg yolks
- Salt
- 1-2 cups clarified butter (I typically use 1 cup but if you want it thicker you might need more)
- 1/2 lemon, juiced
- 1 Tbsp dill, minced
Preparation:
STEP 1.
In a pot, add the white wine vinegar, shallots and peppercorns, reduce until it is almost dry. Strain through a fine mesh strainer and cool.
STEP 2.
Heat the butter until it is hot and melted. I melt this stovetop in a pot until the temperature reaches a minimum of 150°F. Set aside for the last step.
STEP 3.
Boil a pot of water. In a metal pot, add egg yolks, salt and the reduction and whisk. Hold the bowl over the boiling water, whisking constantly until they are frothy and thickened. Make sure to not hold it too close to the water or it will scramble. If it starts to get too hot move off and on over the water so you don’t scramble the eggs.
STEP 4.
InstrBoil a pot of water. In a metal pot, add egg yolks, salt and the reduction and whisk. Hold the bowl over the boiling water, whisking constantly until they are frothy and thickened. Make sure to not hold it too close to the water or it will scramble. If it starts to get too hot move off and on over the water so you don’t scramble the eggs.
STEP 5.
Place the bowl on your counter and wrap a towel at the base to secure it from moving. Slowly pour the butter into the egg mixture, whisking in 1 tbsp at a time until it’s incorporated and whisk in more butter until it’s thickened. Once thickened add a squeeze of lemon juice and season with salt. Adding lemon will thin out the mixture, so if you want to thicken again, whisk in more butter until thickness is reached. Season to taste.
STEP 6.
Stir in the minced dill and check for seasoning, adjust as needed.
STEP 7.
Serve and enjoy!
*Note this doesn’t store well. It cannot be made ahead of time!
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