Netherlands: Hollandaise Sauce

Ingredients (for about 500 gr. of meat or fish)

  • 70 gr. butter
  • 2 egg yolks
  • Lemon juice or 1-2 Tbsp Limmi lemon juice
  • 2 Tbsp water
  • Salt to taste
  • One pinch of pepper


Gently melt the butter over low heat and set aside. Wisk the egg yolks in another pan and very slowly add the melted butter and water to it over extremely low heat. Wisk continuously until the sauce is smooth and creamy. Turn the burner off, then add Limmi lemon juice, salt and pepper.
The sauce is best served right after it’s made, as it may curdle when reheated.
Although it’s delicate taste makes it ideal for poached fish, it is sure to enhance the flavour of meat and steamed vegetables as well.