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Learn to make Park 75’s hollandaise sauce, good on fish, eggs and more

I recently ate at the Four Seasons Hotel Atlanta and enjoyed the hollandaise sauce that is served on their Eggs Benedict. Can you please get that recipe? Thanks. — Harold Koon, Lawrenceville

Josh Fryer, banquet chef for the Four Seasons Hotel Atlanta, supplied his recipe for this classic French sauce. “Since hollandaise is one of the five mother sauces, its uses are endless. With the richness of the egg and the brightness of lemon juice, this sauce is delicious on fish, vegetables and eggs.”

Just as our reader enjoyed it, at Park 75, hollandaise is the classic accompaniment for Eggs Benedict but you might also find it served on asparagus or paired with fish or a steak.

Recipe: Park 75’s Hollandaise Sauce
  • 1/4 cup water, plus additional warm water if needed
  • 2 tablespoons white wine
  • 1 tablespoon sliced shallot
  • 1 teaspoon black peppercorns
  • 1 1/2 cups unsalted butter
  • 3 egg yolks
  • Juice of 1 lemon, or to taste
  • Tabasco, to taste
  • White pepper, to taste
  • In a small saucepan, combine 1/4 cup water, wine, shallot and peppercorns and bring to a boil. Watch carefully and boil until mixture is almost dry. Remove from heat and set aside to cool.
  • While mixture is cooling, clarify butter by heating it in a medium saucepan until melted. Simmer butter until milk solids rise to the top. Skim milk solids off butter and pour liquid butter into a measuring cup. Discard any milk solids at the bottom of the saucepan.
  • Prepare a double boiler by bringing a saucepan of water to a simmer, then placing a heatproof bowl over the water. Strain the wine mixture into the bowl and whisk in yolks. Continue whisking until the yolks are pale and the mixture forms ribbons. Whisk in clarified butter very slowly. When the mixture is completely incorporated, season with lemon juice, Tabasco and white pepper to taste. If the mixture becomes too thick, whisk in some warm water. Makes: 3 cups

Nutritional information

Per serving: Per tablespoon: 56 calories (percent of calories from fat, 97), trace protein, trace carbohydrates, trace fiber, 6 grams fat (4 grams saturated), 29 milligrams cholesterol, 1 milligram sodium.

From the menu of … Park 75, Four Seasons Hotel Atlanta, 75 Fourteenth St. NE, Atlanta. 404-881-9898.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to and put “From the menu of” and the name of the restaurant in the subject line.


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