Hollandaise Sauce

with Bearnaise and Mousseline Variations

Hollandaise Sauce is one of the basic sauces that all chef's learn to make early in their career. Why? Because a sauce is what makes a dish stand out against the same meal served without a sauce.Bearnaise and Mousseline sauces are easy variations.

Serve on seafood, chicken and some egg dishes. (Eggsellent with poached eggs.) The method used by chefs can be tricky and difficult to make, especially if you don't have a double saucepan. This method is foolproof and will work every time you use it. Submitted by David McCarthy, Australia


  • 3 egg yolks (large eggs)
  • 1 Tbsp of lemon juice
  • 3.5 ounces (215 grams) butter, melted and hot
  • 1 to 2 Tbsp of COLD water
  • Salt and pepper to taste


Place egg yolks, lemon juice, water, salt and pepper into a blender. Blend until light and creamy (usually 20-30 seconds).

Melt the butter (in the microwave is fine) and while the blender is running, gradually add the butter. Continue blending for a further 20-30 seconds after the last of the butter is added.

Keep sauce warm until ready for use in a bowl over a saucepan of simmering (not boiling) water.

Sauce can be re-heated in a microwave set on high for 20-30 seconds and then whisked vigorously.

Tip: If sauce separates when re-heating, add a dash of boiling water and whisk vigorously until it recombines.


Mousseline Sauce Enhances salmon and goes well with aparagus spears. Whip 3.5 ounces (100 mls)of cream and blend into the Hollandaise sauce.

Bearnaise sauce Add one Tbsp of Bearnaise Essence to your sauce, whisk and serve.

  • 1/4 cup of Tarragon vinegar
  • 6 black peppercorns
  • 2 chopped chives

Place all the ingredients into a saucepan and bring to a boil. Allow to simmer until mixture reduces by half. Strain and place the liquid into a container; store in refrigerator, until ready to use.

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