How to make Hollandaise sauce, the recipe that goes with almost anything

We teach you how to prepare this sauce of French origin which you can use in a lot of dishes, especially in fish and vegetables.
Receta de salsa holandesa

Click here to read the Spanish version.
Hollandaise sauce would be perfectly within the top 5 most consumed sauces in the kitchen. Although its name takes us to the Netherlands, it is an original recipe from French gastronomy. It is very simple to prepare, you only need three ingredients, but it makes a delicious accompaniment to your dish. Of course, it takes practice to get the perfect result, especially since it is an emulsified sauce, it can be easily cut. What would the classic eggs Benedict be without this sauce? It is also ideal to serve with fish, salads or vegetables, even meat or potatoes, so get to work with the Hollandaise sauce recipe below!

Original Hollandaise sauce recipe


  • 200 g butter (clarified)
  • 4 egg yolks
  • Juice of half a lemon or a pinch of white wine
  • Salt and pepper to taste


  • First melt the butter until the fat separates from the whey. Keep the fat, put it in another bowl and let it temper.
  • Meanwhile, beat the egg yolks in a bowl. When they begin to whip, add the butterfat while whisking until a thin cream forms.
  • Then add the lemon juice or the white wine, together with the salt and pepper and continue beating, trying not to cut it.