How to make Hollandaise Sauce

Hollandaise sauce

One of the five mother sauces in the French cuisine. A must do for all sauce chefs.
Course Side Dish
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 335kcal


  • 3 pcs Large eggs
  • 225 g Butter
  • 5 ml White wine vinegar
  • 20 ml Water
  • 1 tspn Ground white pepper
  • 1 tspn Lemon juice


  • Start by melting the butter in a saucepan over a gentle heat. When all butter is melted then remove the saucepan from the heat.
  • Take a new saucepan and heat some water and place a stainless steel bowl or glass on top, and keep on a gentle simmer.
  • Pour in the white wine vinegar and lemon juice then add the egg yolks and whisk continuously until the sauce reaches a light and creamy consistency. Be very careful at this stage because the line between creamy and scrambled is very fine.
  • Now remove the bowl from the saucepan then pour in the melted butter, whilst continuing to whisk at all times.
  • If the sauce is still a little thick after adding all the butter, whisk in some cold water or squeeze in a lemon. Season to taste.



Serving: 99g | Calories: 335kcal | Carbohydrates: 2.36g | Protein: 4.15g | Fat: 34.43g | Saturated Fat: 20.53g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.45g | Cholesterol: 198mg | Sodium: 260mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 0.95g | Vitamin A: 55% | Vitamin C: 43% | Calcium: 5% | Iron: 6%