Thick and creamy hollandaise sauce in a glass bowl

Classisc Hollandaise Sauce


Hollandaise is one of the quintessential French sauces. It has an amazing taste and are great paired with vegetables and fish, and it’s also an integral part of the classic brunch dish, Eggs Benedict.

Hollandaise sauce has a reputation for being difficult to prepare as it can separate if it becomes too hot. That’s why many opt to make it using a bain-marie. However, with temperature control, you can easily make it directly in the saucepan, as youcan precisely regulate the heat of the pot. So, don’t miss the chance to experience this velvety and tangy sauce.


Classic Hollandaise Sauce

250 gram Butter

4 Egg Yolks (0.8dl)

1 dl Lemon juice


White pepper


Melt the butter

Place the butter in a saucepan and start the program. The butter will melt at 90 ºC, melting gradually and without splattering. Once the butter has melted, let it stay at the temperature of 58 ºC, which the program automatically sets, until you’re ready for the next step.

Mix egg yolks and lemon juice

In a separate saucepan, mix together the egg yolks and lemon juice. Whisk them lightly. Then, start the program and whisk air into the egg mixture. The program will first raise the temperature to 71 ºC.


Add butter

Once the mixture is aerated, add the butter gradually. Avoid adding the white sediment at the bottom of the saucepan.

Season with salt and white pepper. If the sauce is too thick, you can add water gradually until you achieve the desired consistency. Cover the saucepan with a lid and keep the sauce warm at 58 ºC until it’s time to serve.