Hollandaise is one of the five classic French "mother sauces" created by chef Auguste Escoffier in the early 20th century. It originated as a simple butter‑and‑egg emulsion and has become a staple for dishes like eggs Benedict and asparagus, symbolizing French technique and elegance.

Traditional variations include adding lemon juice for extra acidity (classic French), incorporating herbs such as tarragon for Béarnaise, or using orange zest for a citrus twist. The modern blender method replaces the traditional double‑boiler but keeps the same flavor base.

In France, Hollandaise is most often served warm over steamed vegetables like asparagus (asperges à la hollandaise) or poached eggs (œufs à la coque). It is also drizzled on fish such as salmon or sole, and occasionally on steak for a luxurious finish.

Hollandaise appears on brunch tables for Easter and special weekend breakfasts, and it is a classic component of fine‑dining lunch or dinner courses featuring fish or seasonal vegetables. Its richness makes it a celebratory sauce for holiday meals.

As a mother sauce, Hollandaise serves as a base for many derivative sauces (e.g., Béarnaise, Maltaise). Mastery of its emulsion technique is considered a rite of passage for French culinary training, illustrating the balance of fat, acid, and temperature.

Traditional Hollandaise uses clarified butter, egg yolks, lemon juice, and a pinch of salt. In this modern recipe, white balsamic vinegar replaces lemon for a milder acidity, and Worcestershire sauce plus Dijon mustard add depth. Substitutes include champagne vinegar for the balsamic or clarified butter for regular butter.

Hollandaise pairs beautifully with classic French dishes such as salmon en papillote, poached lobster, artichokes, and the iconic asparagus à la hollandaise. It also complements a simple poached egg on toast (œufs à la coque).

The blender method eliminates the need for a double‑boiler and constant whisking, reducing the risk of curdling while still producing a silky, butter‑rich emulsion. It speeds up preparation to under 15 minutes, making a traditionally labor‑intensive sauce accessible to home cooks.

Common errors include adding the melted butter too quickly, overheating the sauce above 140°F, and using cold egg yolks. All of these cause the emulsion to break. Follow the slow stream and temperature guidelines to keep the sauce smooth.

White balsamic provides a gentle, fruity acidity that doesn’t overpower the butter, while lemon can be too sharp and cause the emulsion to separate more easily. The milder acid helps maintain a stable butter‑egg blend, especially when using a high‑speed blender.

Yes, you can refrigerate the sauce in an airtight container for up to 2 days. Re‑heat gently over low heat, whisking in a teaspoon of warm water to restore the silky texture before serving.

The YouTube channel Brian Lagerstrom focuses on practical, beginner‑friendly cooking techniques, especially quick sauces, knife skills, and restaurant‑style dishes that can be recreated at home with minimal equipment.

Brian Lagerstrom emphasizes modern shortcuts—like using a blender for Hollandaise—while still teaching the underlying culinary science. Unlike many channels that stick to traditional methods, he blends classic technique with time‑saving hacks for home cooks.