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Hollandaise Sauce

Author: Marthinus Strydom
Category: Sauces & Spices
Serves/Qty: 4.00
Heidi Strydom

Although the name "Hollandaise Sauce" may sound fancy, it's actually quite simple to prepare. This rich and creamy sauce is often served alongside a traditional dish of Eggs Benedict, featuring crispy bacon, toasted English muffins, and poached eggs.

Marthinus Strydom

The Story

Hollandaise Sauce has its roots in medieval France, where it was originally known as "sauce isabelle" or "sauce béarnaise." It gained popularity during the Renaissance period and eventually became a staple in French cuisine, earning its current name due to association with the Dutch (or Holland).

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Adjust Quanities

2 large egg yolks
2 tbsp (6 Teaspoons) lukewarm water
2 tsp fresh lemon juice
0.50 tsp dijon mustard
0.50 cup (24 Teaspoons) unsalted butter
0.25 tsp fine sea salt, or more to taste
1 pinch cayenne pepper, or more to taste


  • Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
  • Add the egg yolks to a small non-reactive saucepan with water, lemon juice, and dijon, and whisk until well-combined.
  • Cut the butter into small pieces and add them to the egg mixture.
  • Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
  • Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

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