Hollandaise Sauce


Hollandaise Sauce

Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice.

Portion Size: 250 ml


4 White Peppercorns
25 ml Vinegar
25 ml Water
250 gm Butter
2 Egg yolks
Cayenne pepper


1. Crush the peppercorns and place them in a saucepan, add the vinegar and reduce by three quarters.
2. Remove from the heat and add the water.
3. Add the yolks to the reduction and whisk over a low heat until the mixture attains the consistency of cream.
4. Gradually whisk in the butter, season and pass through a sieve.
5. Keep warm until you serve.


1. This sauce should be kept at blood heat or it may curdle.
2. Stainless steel hand bowl is a suitable utensil for this sauce.
3. This sauce is served with eggs benedict, grilled fish or meat dishes .
Chef Tip:
1. Always Wash your hand’s before any food preparation begins.
2. I can not emphasize enough try these recipes with your kid’s, My children love to watch and get involved mainly making soups/recipes homemade, can’t beat it Enjoy.
3. If you have any questions feel free to email me at [email protected] , i will reply almost instantly to help in any way i can.
4. 1 ml (milliliter) is the equivalent of 1 gm (gram).
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