Hollandaise sauce recipe – Karlos Arguiñano



Hollandaise sauce recipe

Carlos Arguiñano makes Dutch sauce. This sauce recipe contains butter, egg yolks and lemon juice as ingredients and is used as an accompaniment to fish or salads. Although called “Dutch”, it is traditional in French cuisine.

Ingredients for making Dutch sauce:

  • 200 g butter
  • 4 egg yolks
  • juice of 1/2 lemon or 1 tablespoon of white wine
  • Rosehip salt

Preparation of Dutch sauce:

Melt the butter in a saucepan, removing the foam that appears on the surface and let it harden.

Put the yolks in a bowl and beat them with a mixer. When they start to set, add the melted butter little by little, being careful not to add the serum that remains at the bottom, continuing to beat until you get a fine cream.

Add the juice of 1/2 lemon or a tablespoon of white wine and a pinch of salt while continuing to beat. Serve the Dutch sauce.


You can serve the Dutch sauce in a small plate in the center of the table and decorate it with a little sprinkled pepper.

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