Tag Archives: Hollandaise Sauce

My Fusion Pantry: Hollandaise Sauce

Hollandaise sauce is probably the most famous of all French sauces and if you master the technique, it can be extremely easy to make.


  1. The egg yolks must be heated slowly and gradually. Too sudden or over-cooking will make them scramble.
  2. The butter must be added slowly and gradually. Give egg yolks enough time to incorporate each addition of butter before another is presented.

Serve 2-3 people

1 egg yolk
1 tsp water
1 tsp lemon juice
pinch of salt

1 tsp cold butter (step 2)
1 tsp cold butter (step 4)

60g melted butter (step 5)


1. Beat the egg yolks, water, lemon juice and salt for about 1 minutes or until they are thick and sticky.

2. Over low heat or water bath, add 1 teaspoon of cold butter, let it melt a little bit, then beat it with a whisk. If they seem to be thickening too quickly, remove it from the heat.

3. When you begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the whisk, remove the bowl/saucepan from the heat.

4. Immediately add 1 teaspoon of cold butter, to stop the egg yolks from cooking.

5. Slowly and gradually add melted butter and keep whisking. The sauce is ready.