Hollandaise sauce

The delicious Hollandaise sauce usually sounds more difficult to prepare than it really is. I have a simple recipe for you, success guaranteed. Hollandaise sauce is a classic French sauce that is often served as an accompaniment to asparagus, fish or poached eggs. The creamy, buttery sauce has a rich flavour and velvety texture that goes perfectly with a variety of dishes. Although it goes by the name Hollandaise, the sauce actually originated in France and has been a popular part of French cuisine for centuries. With this simple recipe, you can quickly and easily make a delicious Hollandaise sauce at home to jazz up any dish.

Preparation time: 15 minutes




120 ml white wine

3 egg yolks

150 g butter (cut into pieces)

1 tbsp lemon juice

1 pinch of pepper

1 pinch of salt




  1. Egg yolks and wine over steam, whisking well or until foamy. Whisk until the mixture is almost fluffy. For the perfect steam, fill a large saucepan with water and bring to the boil. Once the water is boiling, place a suitable bowl on top for processing, but reduce the heat so that the water no longer boils.
  2. Throughout the process, always make sure that the sauce does not get too hot.
  3. Gradually add the butter pieces, keep beating constantly. Gradually incorporate the butter pieces. If this process is too fast, the sauce will curdle. If this happens, simply add 1-2 tablespoons of cold water or another piece of cold butter.
  4. Add only the juice of the lemon. Add salt and pepper. Beat over steam until the mixture thickens.
  5. Serve the sauce while it is still warm.




You can use the egg whites to make rolls or delicious widow’s kisses per and nutmeg and simmer for another 5-7 minutes.