photo: Hollandaise Sauce

Hollandaise Sauce

Hollandaise sauce is one of the classic sauces. At the heart of the principle of its preparation lies the creation of an emulsion – as in cold mayonnaise. Only in contrast to mayonnaise, the basis of this sauce is butter. Dutch sauce perfectly matches with fish and seafood, with white chicken, with asparagus and much more. Well, up to the heap – this is a mandatory ingredient of eggs "Benedict", which we will certainly prepare in the near future.


  • Onion
    1-2 pcs
  • Bay leaf
    1 pcs
  • Parsley
    2-3 pcs
  • White wine
    150 ml
  • Egg yolks
    3 pcs
  • Butter
    150 g
  • White wine vinegar
    2 tbsp
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Finely chop the onions. Put in a saucepan, add parsley, bay leaf, pour in wine and vinegar. Put on average fire and boil up to a quarter of the volume (should remain about 30 ml of liquid).
  • 2. Connect the yolks with the wine mixture.
  • 3. Put the bowl on a water bath (the water should barely boil) and constantly whisk with whisk until the sauce is left with traces of the corolla.
  • 4. Remove from the fire. Continuing to beat, pour melted butter, cooled to room temperature – first dropwise, then a thin trickle.
  • 5. The sauce is ready.
  • 6. It is better to serve it fresh, but if the sauce is left, you can store it for 24 hours in the fridge with a film on the surface and warm it up on the same water bath.