Hollandaise Sauce Recipe Jump to recipe

Hollandaise Sauce Recipe

The mother of all warm emulsion sauces is Hollandaise. The recipe we use here is simple to prepare and incredibly tasty with fish, but not only.

A smooth sauce with a buttery, lemony flavor is called hollandaise sauce. Emulsifying the butter and lemon in this sauce requires the use of egg yolks also.

One of the five mother sauces that serve as the foundation for all other sauces in the classical culinary world is the hollandaise sauce. Béchamel, Velouté, Tomates, and Brown or Espagnol sauce make up the remaining four sauces.

Hollandaise Sauce Is Good With:

The sauce known as hollandaise is probably best known as the garnish for eggs benedict, but it’s also great over steamed veggies, with all sorts of fish, and of course, it serves as the foundation for a plethora of different sauces that can be prepared simply by adding one or two more ingredients.

Prior to the invention of blenders, perfecting the traditional process of producing hollandaise sauce required some experience. However, there are more reliable techniques to manufacture the mother sauce now thanks to the development of technology.


Hollandaise Sauce Recipe

Cooking method: Whisking
Cuisine: Other
Recipe keys: ButterEgg
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
5 min 10 min - 15 min
Servings: 4 person
Calories: 559kcal
Best season: all

A Little History Of Hollandaise Sauce

French for “Hollandic sauce” is sauce hollandaise. Although the name suggests Dutch origins, there is no conclusive evidence for this. Dutch sauce was first mentioned in print in English in 1573, though there is no accompanying recipe to prove that it was the same thing. The first recorded recipe for “asparagus with aromatic sauce” dates back to 1651 and is found in La Varenne’s Le Cuisinier François.

A Dutch recipe comparable to this one was published not long after, in 1667. Popular belief holds that the name derives from a recipe that the exiled French Huguenots from Holland brought back to France.

With his article, La Varenne is credited with bringing sauces out of the Middle Ages and is possibly the inventor of hollandaise sauce. Sauce Isigny is a relatively recent moniker for it that honors Isigny-sur-Mer, a town well-known for its butter. Isigny sauce first appears in cookbooks in the 19th century.



  1. Prepare the butter for Hollandaise Sauce

    In a pot, melt the butter and remove any white solids from the top. Keep warm the butter.

  2. In a metal or glass bowl that can fit over a small pan, combine the egg yolks, white wine, a pinch of salt, and two splash of ice-cold water.

  3. Whisk for a few minutes, then place the bowl over a pan of just simmering water and whisk continuously for 3 to 5 minutes, or until the mixture turns pale and thick.

  4. Remove from the heat, whisk in the melted butter gradually until it is all integrated and the hollandaise is smooth and creamy. Add two splash of water if it becomes too thick.

  5.  Season with one or two squeeze of lemon juice and 1-2 pinch of cayenne pepper. Keep warm until use.

    Enjoy, Good Appetite!

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