Hollandaise Sauce

A fairly basic recipe that this Hollandaise sauce holds, it takes one quite a couple of tries to master the art of making the perfect Hollandaise sauce.

Served over asparagus and potatoes, this is one of the five sauces in the “French Haute Cuisine Mother repertoire” which is considered to be very difficult to make as the egg yolks tend to scramble very quickly. And why is it named so? Well, it is probably a mimic of the Dutch Sauce, made for the King of Netherlands while he was on his visit to France!

At the Slurrpy kitchen, be with us as we recreate this royal treat and team it with steamed veggies for a big-fat lunch!


  • Egg yolks: 6
  • Fresh lemon juice: 4 tbsp
  • Boiling water: 8tbsp
  • Unsalted butter: 1 cup
  • Cayenne: ½ tsp
  • Salt: 1tsp


In a sauce pan melt the butter under sim and keep it heated. In a double boiler, heat water and let it boil. Cover the double boiler with the top and put the egg yolks. Whisk it and let it thicken. Add 1 tbsp of boiling water and whisk again until thick. You’ll have to do this until all the water has been used. At this stage, add the lemon juice and remove the sauce from the heat. Add cayenne, salt and serve on steamed vegetables.

Bon Appetit!

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