The Easiest Hollandaise

Over the past couple of weeks, it's been part of my responsibilities to teach my class of newbies at Le Cordon Bleu Chicago how to successfully prepare (among other things) emulsified butter sauces; namely Hollandaise and Be ©arnaise.

I know that the mere mention of the names Hollandaise and Be ©arnaise still manages to strike fear into the hearts of many well seasoned culinary professionals, so I tried to imagine the terror felt by brand new culinary students and home cooks alike when they are required to produce one of these classic but fickle sauces.

With that in mind, I devised a strategy for my class that I think ended up serving them well. The very first time they were expected to reproduce my Hollandaise demonstration, I showed them one of the more widely used, classic French techniques in which the cook first makes clarified butter, then whisks it into a base of slightly heated, lightly thickened egg yolks (done over a double boiler) that have been flavored with lemon juice. This style requires multiple pots and bowls, a good bit of time and pre-preparation, and also more hands than most of have attached to our arms. Most of the students reproduced the sauce fairly well, but they didn't think it was very easy.

The next time we made Hollandaise, I showed them a super simple (but still acceptable in the realm classical cuisine) method that I like to call the "Can It Really Be That Easy?" method. For all you students and home cooks alike, here's how it goes:

Into a slope-sided, heavy bottomed, one to two quart saucepan, place two egg yolks, two tablespoons of cool water, the juice of half a lemon, and a good pinch or two of kosher salt. Whisk this together for 5 to 10 seconds, then add to the pan one stick of butter, cut into thin pats. Place the pan over medium heat, and start stirring with your whisk. Don't walk away, the sauce will heat and thicken into a beautifully fluffy Hollandaise in two to three minutes. Just keep stirring, and have whatever you're going to pour the sauce over ready and waiting. Once it looks as thick as you like it, remove the pan from the heat, but keep whisking. Taste it for seasoning, and add more salt and lemon juice if you like. A pinch of cayenne pepper can be nice, too. Please try this at really is just that easy!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
            Show more [+]
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            4 Program(s) Found
            The Chef's Academy , Morrisville
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
            • Offers intern and externship placement assistance for real-world experience.
            • Offers programs in culinary arts, pastry arts, and hospitality & restaurant management.
            • Accredited by the American Culinary Federation Education Foundation (ACFEF).
            • 2 campus locations in Indianapolis, Indiana and Morrisville, North Carolina.
            Show more [+]