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Dec 24, 2011 05:38 AM

hollandaise sauce - proper egg yolk/butter ratio

I would like to make it homemade instead of from a package (think Knorrs). Every recipe I have looked at has different ration of the number of egg yolks versus the amount of butter. Does anyone have a tried and true recipe to share? I am also intrigued at using an immersion blender. Has anyone that tried that? TIA!

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  1. I use yolk of 1 large egg and 200gms of butter. I have never used immersion blender for this sauce. I just whisk the egg over bain-marrie and slowly add butter. The homemade one is much better than the packet one and it's easy too.

    2 Replies
    1. re: raisa use almost a full cup of butter to one egg yolk. That seems like a lot of butter!

      1. re: hto44

        Yes, but a good portion of the butter's weight comes from the milk solids. So, when we remove them, as in clarify the butter, it becomes less. Hollandaise is an emulsion of butter and lemon juice. Egg yolk works as binder. Of course many use less butter and more egg but I find that eggy not buttery. Also adding the lemon juice cuts through the richness nicely.

    2. I make hollandaise the old fashioned way - in a saucepan with a whisk - using 2 egg yolks and 1/2 cup (1 stick) of butter.

      1. I use four yolks to one stick of butter. Cut the butter into thirds, cut on of those thirds into three pieces. Start with the smaller sections. Add one and beat over hot water (not boiling) until compeletely incorporated, add next piece and so on. It is very simple. It was the first thing I learned to cook at about age 8.

        1. A large egg yolk can handle 1 ounce of butter. That said, you don't need to use a full ounce if you don't want to.

          Use an ounce ladel to get the correct measurement as you are streaming and whisking.

          1 Reply
          1. re: jameshig

            A large egg yolk can emulsify at least a cup of clarified butter. It's amazing how much fat you can pack into an egg yolk.

            How many egg yolks you use depends of how eggy you want the sauce. I prefer two yolks to a cup of warm clarified butter, adding the lemon juice to the yolks first, then whisking over a bain marie, then finishing with a few dashes of hot sauce and salt, if necessary.

          2. I used to whisk over the double boiler, then got a little book on Sauces and Gravies from the America's Test Kitchen people, and gave the blender method a try- it was *perfect* every single time. Put the lemon, cayenne and 3 yolks in the blender, start it up and pour the HOT (but no browned) butter in a thin stream. Takes seconds. It's fabulous. Same method for the immersion blender, just keep the stick all the way in while adding the butter.

            1 Reply