Hollandaise sauce

Preparation info
  • Makes approximately

    500 ml

    • Difficulty


    • Ready in

      20 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

This smooth, butter-based basic sauce is famed for serving with asparagus, as shown. See step-by-step instructions to accompany this recipe.



  1. Half fill a pan with water and heat until simmering. Have ready a heatproof bowl that will fit over the pan without actually touching the water.
  2. Melt the butter in a separate pan. Place the egg yolks and 3 tablespoons water in the heatproof bowl and whisk until foam