Hollandaise Sauce – Le Saucier Hot Sauces

Hollandaise Sauce

Mother Sauces - Hollandaise Sauce on wooden plank with ingredients

Preparation time: 10 minutes

Cooking time: 10 minutes

Hollandaise is a DELICIOUS sauce that goes well with multiple things but it's most often seen with egg benedictine. It is pretty much a mayonnaise made with butter instead of oil. It is not an easy recipe and it takes a bit of practice to master. If you follow carefully the steps, everything should go well and it's going to be well worth your time! 


  • 4 egg yolks
  • 2 table spoons or 30ml of freshly squeezed lemon
  • 2 table spoons or 30ml of water
  • 1 cup or 250ml of unsalted butter, melted and cooled
  • Salt & Pepper

Tools Needed: 

  • Bain marie (Bowl in a sauce pan with water in it)
  • Whisk


  1. Set your bain marie and wait until the water simmers
  2. Whisk in the lemon juice, water and egg yolk. Careful not to cook the eggs, no curds should appear in the preparation!
  3. Remove the bowl from heat and start drizzling slowly the butter while whisking non-stop. If the butter is too hot at this step, the eggs could cook as well.
  4. Season with salt and pepper.

It is now ready to be added to whatever meal you want. It's excellent with salmon, eggs benedictine and vegetables.

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