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Le Chaudron recipe
Sauce hollandaise traditionnelle
Classic hollandaise sauce
⏱ 20 minServes 4Hard225 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4fresh egg yolks
250 g (9 oz)clarified butter
The juice of 1 lemon
1 tbspfiltered water
1 pinchcayenne pepper
1 pinchfleur de sel (flaky sea salt)
- 4 fresh egg yolks
- 250 g (9 oz) clarified butter
- The juice of 1 lemon
- 1 tbsp filtered water
- 1 pinch cayenne pepper
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clarify the butter: melt it gently and skim off the white foam.
- Strain through a fine sieve, keeping only the clear yellow fat and leaving the milk solids behind.
- Set up a double boiler: bring water to a bare simmer in a medium saucepan.
- Whisk the yolks with the water in a stainless steel bowl and set it over the simmering water.
- Whisk the yolks constantly for 5 minutes until pale, creamy and doubled in volume.
- Drizzle in the warm clarified butter, whisking hard so the sauce emulsifies without breaking.
- Whisk in the lemon juice, cayenne and salt and serve right away, warm.
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