Hollandaise Sauce Pepper and basil paté

Knowing how to prepare a good accompanying sauce, often transforms and saves an uninteresting dish, with the recipe of hollandaise sauce you will learn one of the basic sauces of French kitchen, perfect for steamed vegetables, delicate fish, eggs and white meats. A sauce that should be consumed quickly and requires a pinch of exercise.


  • 3 eggs
  • 30 g of lemon juice
  • salt
  • pepper
  • 150 g of butter
  • 2 tablespoons of water

There hollandaise sauce it is one of the basic preparations in the kitchen. In spite of the name, it is a French sauce, emulsified hot and certainly cannot be defined simple to prepare. However, having identified the more delicate passages and you respect some rules, it becomes.

First thewater, in the technique of cooking in a bain-marie, it must never boil, moreover the butter should be added little by little, like the oil in mayonnaise.

Hollandaise sauce is perfect to accompany vegetables, in particular asparagus, fish with a delicate taste, such as baked sole, egg, especially poached eggs or the famous eggs Benedict; among the meats, White meat like chicken or turkey, try it to make the classic roast turkey richer and tastier, instead another great sauce based on butter and eggs is more suitable on red meats: the Bernese sauce.

The hollandaise sauce is amazing even in the hollandaise sandwiches. To be tasted in the club sandwich, replacing the mayonnaise, its close relative, prepared with almost the same ingredients, but all raw.

For this and other sauces, see the section dedicated to sauces and dressings

OTHER TASTY RECIPES: rouille sauce, wasabi mayonnaise, mornay sauce

How to prepare: Hollandaise sauce

Medium Run Preparation Time 10 min Cooking Time 20 min Servings 4 Total Time 30 min

How to prepare: Hollandaise sauce

To prepare the hollandaise sauce, put the water on the stove in a saucepan large enough to accommodate another in a double boiler. In the smallest pot, collect the egg yolks, the two tablespoons of cold water and the salt and work them with the help of a whisk for about 10 minutes, until they have reached the consistency of thick cream. Beat, being careful to detach the cream from the bottom and edges.

In the meantime, melt the butter and start adding it to the sauce, little by little, gradually.

Keep beating with the whisk. Be careful that the water in the bain-marie does not reach a boil, it would risk driving the sauce crazy. When the sauce thickens, add the lemon, a sprinkle of pepper and season with salt. The result must be consistent but creamy. If the hollandaise sauce has thickened excessively, add a few drops of warm water.

If you do not serve the sauce immediately, keep it hot in bangomaria, do not heat it on the stove. Also in this case the water in the bain-marie must not be too hot. Bring the hollandaise sauce to the table in a special gravy boat