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Shallot-Thyme Hollandaise

Shallot-Thyme Hollandaise

This recipe goes with Smoked Salmon Benedict

Coastal Living DECEMBER 2006

  • Yield: Makes 2/3 cup


  • 4 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon all-purpose flour
  • 1/4 cup dry white wine
  • 4 large egg yolks
  • 1/4 teaspoon salt


Melt butter in a skillet over medium-high heat. Add shallots, and cook 2 minutes or just until tender. Stir in thyme and flour. Add wine, and simmer until slightly thickened.

Place egg yolks in the top portion of a double boiler. Slowly whisk in the butter and shallots. Place the mixture over barely simmering water. Whisk constantly until the egg yolks are thickened, about 2 to 4 minutes. (Do not let the yolks get too hot, or the mixture will scramble.) Stir in salt.

Place sauce in a bowl of warm water until serving. If mixture thickens, thin with a small amount of water.


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Shallot-Thyme Hollandaise Recipe