Hollandaise Sauce

Hollandaise sauce is really easy to make but a bit tricky as it tends to separate easily. Should the Hollandaise sauce start to separate, immediately stir in 1 tbsp cold water to cool it down quickly. If the sauce too thick, stir in 1 tbsp warm water. Prepare it towards the end of cooking process and keep it at room temperature before serving. Serve warm with poached / grilled fish or chicken.

Hollandaise Sauce
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Total Time
10 min
Total Time
10 min
  1. 2 egg yolks
  2. 1 tbsp lemon juice
  3. 2 tbsp water
  4. generous pinch of salt
  5. pinch of cayenne pepper
  6. 100 g butter, cut in pieces
  1. Beat egg yolks with lemon juice, water, salt and cayenne pepper.
  2. Add 1/3 butter to the egg yolk mixture and place over hot, not boiling, water, stirring constantly until the butter melts.
  3. Repeat with another 1/3 of butter. Then add the last back of butter, and whisk until sauce thickens. Remove from the heat.
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