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Sauce Hollandaise

A creamy sauce made from egg yolks, butter, vinegar, lemon juice, and seasonings, used to dress fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sauce Hollandaise

Ingredients

Directions

Prepare the reduction

  1. Boil the vinegar with the peppercorns until reduced by half.

  2. Strain the mixture and let it cool.

Make the sauce

  1. Combine half of the butter cut into small pieces, egg yolks, a little salt, nutmeg, and the cooled vinegar in a saucepan.

  2. Place the saucepan over boiling water and stir continuously with a wooden spoon until smooth.

  3. Strain the mixture into another saucepan and return it to the boiling water, beating steadily.

  4. Gradually add the remaining butter in small pieces and the Veloute.

  5. When the sauce is light and frothy, remove from heat, squeeze in lemon juice, and serve immediately with fish.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 the butter and thicken the sauce as they set gently over heat.
Butter
Provides fat and richness, emulsifying with the yolks to give a smooth, silky body.
Vinegar
Adds acidity that balances the richness of the butter and yolks.
Lemon juice
Adds bright acidity and fresh flavour at the end.
Veloute
Adds body and stability, helping the sauce hold together.

The step that matters

Keeping the yolks from scrambling. Egg yolks thicken gently at moderate heat, but overheating causes them to scramble and the emulsion to break. Keep the pan over simmering, not boiling, water and add butter gradually while whisking steadily.

Swap the lemon

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

  1. Lemonthe original
  2. Figfits about as well
  3. Coconutfits less well
  4. Raisinfits less well

Fit is the average pairing score against vinegar, egg, nutmeg, butter, sauce. 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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