Sauce hollandaise


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3 egg wolks

1 1/2 stick of  Butter

1 teaspoon of vinegar

A glass bowl over a pan of boiling water

A pinch of salt

A pinch of black pepper

1/3 lemon juice


  • Fill a pan with water and let it boil
  • In another sauce pan, melt the butter on low heat
  • Separate the egg wolk from the white and add the egg wolks with the vinegar in the glass bowl
  • Sit the glass bowl on top of the boiling water and whisk the egg wolks.

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  • When you get a yellow creamy and thick consistency, slowly add your melted butter while still whisking. Make sure you whisk it fast enough so the eggs don’t split.
  • Add a pinch of salt and pepper then add 1/3 of a lemon juice
  • The sauce should coat the back of the spoon when ready.
  • Leave it to sit over the boiling pan of water so it could keep its consistency


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This sauce is famous with poached eggs, bacon (I used Parma ham) and English muffins but there are many other ways you can use it.

Sauce Hollandaise can be served with most root vegetables (potatoes, asparagus, beets etc…). It pairs well with seafood, chicken, lamb and beef.  When serving it with red meat replace the lemon and vinegar with red wine and blood oranges (I haven’t tried it yet but I heard it was delicious).


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