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Sauce Hollandaise

A creamy sauce made from egg yolks, butter, vinegar, peppercorns, salt, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and nutmeg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 24,377 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Sauce Hollandaise

Ingredients

Directions

Make the base

  1. Pour the vinegar into a small saucepan and add the peppercorns and salt.

  2. Boil the liquid until it reduces to half, then let it cool.

Make the sauce

  1. Add the well-beaten egg yolks, 4 ounces of butter, more salt if necessary, and nutmeg.

  2. Set the saucepan over very low heat and stir until thickened like cream, then remove from heat.

  3. Place the saucepan in another pan with warm water beside the fire.

  4. Whisk the sauce briskly, adding small pieces of the remaining butter until the sauce is light and smooth.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Vinegar + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Vinegar + nutmegtop 25% of all pairs
    Smell alikemoderate
    Cooked together2,864 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Emulsify with the butter and thicken gently into a rich, smooth sauce.
Butter
Adds richness and fat that, emulsified with the yolks, gives the sauce its smooth body.
Vinegar
Provides acidity that balances the richness of the butter and yolks.

The step that matters

Stirring over very low heat. Egg yolks thicken at gentle heat but scramble if they get too hot. Keeping the heat very low and stirring constantly lets the yolks thicken into a smooth emulsion instead of curdling.

Swap the nutmeg

How well each one fits the dish's main ingredients (vinegar, egg, butter):

  1. Tarragonfits better
  2. Parsleyfits better
  3. Capersfits about as well
  4. Nutmegthe original

Fit is the average pairing score against vinegar, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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