German Sauce Hollandaise

Sauce Hollandaise is the French name for “Holländische Sauce” (Dutch sauce) and it is a classic sauce for many different dishes.  In German we also call it “helle” or “weisse” Sosse. The sauce Hollandaise is a perfect combination with asparagus and boiled potatoes but also with meat, fish and other vegetables. This is the original recipe. It is not using broth or any other liquid to make it. Happy Cooking!

Ingredients German Sauce Hollandaise

(serves 6)
250 g butter
3 egg yolk
3 tbsp water
1tbsp lemon juice
salt, pepper

Poached Eggs with Sauce Hollandaise or Eggs Benedict

Cooking Instructions German Sauce Hollandaise

– Melt butter but don’t let it get too hot as you will ad an egg!
– Place egg with lemon juice water and salt in a pot and use double boiler method.
– Whisk until you get a creamy sauce (very important otherwise the sauce will coagulate).
– Now add spoon by spoon the melted butter while stirring continuously by using a whisk.
– Spice with salt and pepper. Serve over asparagus.

TIP
The sauce should NEVER get hot otherwise it will get flakey. Always use mild heat.
Use less butter for less richness.

Asparagus with Schnitzel, boiled potatoes and the sauce Hollandaise.