Hollandaise sauce

Traditional hollandaise sauce made with egg yolks, clarified butter, a squeeze of lemon juice and a pinch of white or cayenne pepper.

There’s a lot of methods to prepare this sauce. Some do it over a bain marie and some mix all ingredients in a small sauce pan. Some recipes use clarified butter and some the regular unsalted one.
We prepared our sauce over a bain marie and used clarified butter. The sauce has got a lovely velvety texture and is rather thick. If you use regular butter you’d probably get less thick consistency. All ingredients need to be in a room temperature, remember to remove them from the fridge in advance. Serve freshly prepared, this sauce shouldn’t be reheated.
We seasoned our sauce with a tiny pinch of white pepper, but cayenne pepper is also a good option. This sauce is delicious over poached eggs, steamed vegetables or with white fish. Enjoy!

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Recipe tip

If the sauce is too thick, add a splash of cold water.

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Hollandaise sauce

Our rating: 51

Serves: 6

Hollandaise sauce


  • 150 g butter (unsalted)
  • 2 egg yolks
  • juice from 1/4 lemon
  • sea salt and white pepper (or cayenne)


  • All ingredients should be in room temperature.
  • Boil the water in a large pan and leave it to simmer.
  • Place egg yolks in a small bowl (it should comfortably fit over the pan with the water), add the lemon juice and a tablespoon of water and whisk together until combined.
  • In the meantime melt the butter in a small saucepan, using a spoon remove any white foam from the top.
  • Place the bowl with yolks over the simmering water and whisk for 3 - 4 minutes, until the mixture gets thick and pale in colour.
  • Remove from the heat and add the melted butter (it needs to be hot), spoon by spoon, whisking continuously until combined and creamy. If it gets to thick add a tiny splash of water. Season with salt and a tiny pinch of white or cayenne pepper.


Nutrition per 1 portion*

calories 195 kcal
carbs 1 g
fat 25 g
protein 1 g
sodium 880 mg
sugar 0 g

*all values estimated, depend on products used 

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All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.

hollandaise sauce
Daily Gourmet