Step 2

Place the egg yolk mixture in the bowl on top of the small saucepan and whisk over the steam/in the bain-marie until the egg mixture is clearly thick and frothy. Caution: Do not heat for too long or the egg will set.

Step 3

Continue to whisk the egg mixture. Meanwhile, slowly add the butter to the egg mixture. Keep taking short breaks to mix the butter and the egg mixture into a homogeneous mass. Continue until all the butter has been incorporated into the sauce.

Step 4

Season the sauce to taste and serve.

Note

Classically, a hollandaise sauce is made from egg yolks, butter and a reduction of spices, herbs and vinegar. For our version, we decided to use ingredients that can be found in most households and do not require a large purchase. 

For the hollandaise sauce, it also doesn't matter much whether the butter is clarified or not. If you decide to use clarified butter, add a little more liquid (water/stock) to compensate for the missing whey.