Hollandaise sauce

Hollandaise sauce is one of the 'mother sauces', the five sauces proclaimed as fundamental and essential to French cuisine by legendary chef Auguste Escoffier.

  • 15 mins cooking
  • Serves 4
  • Print


Hollandaise sauce
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice or water
  • sea salt and freshly ground black pepper
  • 150 gram butter, melted


Hollandaise sauce
  • 1
    Place egg yolks, water, lemon juice and seasoning in a large bowl. Put bowl over a saucepan of barely simmering water and whisk until eggs have doubled in volume, being careful eggs do not get too hot and begin to curdle.
  • 2
    Whisking continuously, add warm melted butter in a thin and steady stream until sauce has thickened and increased in volume again.
  • 3
    Check seasoning and serve sauce immediately, or cover closely and keep in a warm place for up to four hours before serving.

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