Galatoire's Hollandaise Sauce

Condiments and Sauces

Recipe courtesy of Galatoire's Cookbook

Makes 3 cups

  • 6 large egg yolks
  • ​2 tablespoons cold salted butter, cut into small pieces
  • ​1/2 teaspoon salt
  • ​pinch of cayenne pepper
  • ​1 teaspoon fresh lemon juice
  • ​2 teaspoons red wine vinegar
  • ​2 cups warm clarified butter (see recipe)

Galatoire's Hollandaise Sauce

Galatoire's Hollandaise Sauce  

Click image to enlarge.


In a double boiler over medium heat, combine the egg yolks with the cold butter, salt, cayenne pepper, lemon juice and red wine vinegar. Whisk the ingredients continuously until the mixture has increased in volume and achieved a consistency that coats the whisk. Use a ladle to drizzle the clarified butter in to sauce while whisking slowly. If your sauce appears too thick, add a few drops of cold water to achieve the consistency you are looking for.

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