Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Hollandaise Sauce
Ingredients
Directions
Make the sauce
Beat the butter until creamy.
Add the egg yolks one at a time, mixing well after each addition.
Stir in the boiling water, lemon juice, salt, and cayenne pepper.
Place the mixture in a bowl over a kettle of boiling water.
Beat with an egg beater until it thickens to a soft custard consistency.
Serve
Pour over salmon and peas, and serve hot.
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 aroma chemistry they share, and how many recipes mention both.
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Lemon + peppertop 3% of all pairsAroma overlapstrongMentioned together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + lemontop 16% of all pairsAroma overlapmoderateMentioned together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Butter + eggtop 17% of all pairsAroma overlapmoderateMentioned together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Lemon + eggtop 19% of all pairsAroma overlaplowMentioned together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Butter + peppertop 21% of all pairsAroma overlapmoderateMentioned together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Lemon and egg share little aroma chemistry, yet 44,316 recipes mention both: they likely 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
- Butter
- Provides fat that gives the sauce its rich, smooth body.
- Egg yolks
- Emulsify with the butter and set into a soft custard as they are heated.
- Lemon juice
- Adds acidity that brightens the rich butter and egg flavour.
The step that matters
Beat the mixture over the hot water until it thickens. Egg yolks thicken into a custard only within a moderate range of heat. Too little heat leaves the sauce thin, while too much scrambles the yolks and makes the sauce grainy or curdled. Constant beating keeps the heat even and the emulsion smooth.
“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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