Hollandaise & Bernaise Sauces


Yield: 48 (1/4-cup) servings


  • 9 oz. water
  • 3 oz. fresh lemon juice
  • 0.5 oz. salt
  • 0.1 oz. white pepper
  • 3 lb., 4 oz. frozen (thawed) or refrigerated liquid egg yolk
  • 4 lb., 8 oz. melted butter

Total approximate weight: 8 lb., 8.6 oz.


  1. Add egg mixture to top of double-boiler or steam-jacketed kettle.
  2. Cook over medium heat, stirring constantly, just until mixture becomes smooth and glossy. Remove from heat.
  3. Whisk in butter in a very slow, steady stream until incorporated.
  4. Return to heat and cook, whisking constantly, until temperature reaches 140° F.
  5. Shut off heat; cover and keep warm.

Béarnaise Sauce: Stir 0.2 oz. dried tarragon leaves and 2 oz. minced shallots into fully cooked Hollandaise.

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Main Dishes