Hollandaise Sauce Ingredients - Food Gypsy

Homework – Hollandaise Sauce 101

Published On November 12, 2010 | By Gypsy | All Recipes, Gastronomy, Kitchen Tales, Little Extras

Crackin’ the books.  Have to admit I can’t find fault with making hollandaise sauce as homework.

Thought I’d share on Food Gypsy, one never knows when on might be pressed into sauce making.  Emergency brunches spring to mind.  Sudden celebrations, family visits, the holidays are upon us after all.

Looks like I’ll be doing a great deal of homework in the next few weeks, thought I’d do it in the classical style and thrown a little Gypsy at it and see what comes out.  Tonight instead of serving this delicious sauce with vegetables or eggs… we serve with beef.

I know… intrigued.  Let’s go.

Teriyaki Tid-bits & Hollandaise Sauce

The perfect use for a chunk of roast or steak, mediated beef bits seared and caramelized in salty teriyaki served with a rich, creamy egg sauce.  Wicked appetizer, fun at parties.

Hollandaise Sauce 101, separate eggs, add water Hollendaise Sauce 101, melt butter Hollandaise Sauce 101, clarify butter

Hollandaise Sauce 101, whisk eggs & water over bain Marie Hollandaise Sauce 101, add butter to egg mixture Hollandaise Sauce 101, add lemon juice to sauce...

Hollandaise Sauce

2 Eggs

1/4 Cup Butter

2 teaspoons Water

1 pc Lemon Juice

Salt & Pepper


  • Melt butter over low heat
  • Clarify butter by removing top layer of casein, pouring off the clear, yellow butter and reserving the milk solids at teh bottom.  the remaining butter should be clear, golden yellow.  Reserve warm (preferably on Bian Marie)
  • Separate eggs yokes in a bowl or pot, add water.  Whisk lightly then place on bain marie and whisk continuously until cream coloured and frothy.
  • Remove from heat, slowly incorporate butter, whisking constantly.
  • Add lemon to taste.  Add a bit at time and taste as you go to avoid an acid sauce.
  • Season with salt & (white) pepper.
  • Reserve, covered over Bain Marie until needed.

Teriyaki Tidbits - start with good beef Teriyaki Tidbits, saute...  Teriyaki Tidbits, caramelize with extra marinade...

 Teriyaki Tid-bits

2 Cups Rare Beef, cubed

1/4 Cup Soy Sauce

1 Teaspoon Orange Juice Concentrate

1 Clove Garlic

2 Teaspoons Brown Sugar


  • Combine soy sauce, sugar & finely minced garlic together in a zip lock bag.  Mix.
  • Add meat, zip bag, removing air.  Be sure meat is covered in marinade and place in fridge for minimum 30 minutes (maximum over night)
  • Remove meat from marinade, reserve remaining marinade.
  • Saute beef in show pan, browning all sides over medium high heat.
  • Add marinade to pan and allow to reduce until sticky, toss meat to coat with glaze and caramelized slightly.
  • Serve with Hollandaise and… DIP.

 Plenty more homework to come. Have a great weekend, cook something!

  Gypsy Note:  Before a certain Le Cordon Bleu Chef/Instructor logs on a reads this let me say, “yes, I broke the sauce.”  It WAS perfect and then it cooked too long and broke (note how thick it is and how it is starting to separate in the bottom photo).  Despite following directions given by said instructor… so… we are going to to have to find something that works before the final exam and that just means, more homework.

Teriyaki Tidbits with Hollandaise Sauce

Teriyaki Tidbits with Hollandaise Sauce, just a bit of homework…



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About The Author

"Gypsy" is not my real name." A freelance food & travel writer & photographer based in Aylmer, Quebec. Corinna Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia's Dragonfly Inn, and is currently between big, shiny kitchens as she focuses on family and what's next in this delicious life.

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