Hollandaise sauce

is a chef, food photographer, cookbook author and blogger.
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Today I show you my new Sauce Hollandaise recipe.

Please read on quickly, this method of preparation makes the whipped butter sauce a 100% success.

The classic whipped butter sauce generally goes well with asparagus.

It goes well with steamed vegetables, serve this sauce with steak, fish and shrimp.

In the cooking video I show you the sure-fire method step by step.

I wish you good luck! Feel free to write me a comment or kitchen gossip at the end of the page!

1. Recipe Hollandaise Sauce

Here are the instructions with a cooking video.

Do you have another cooking question?

Feel free to write me via the comment function at the bottom of the page!

Hollandaise sauce

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 408
Total Time 25 Min.
Preparation Time 15 Min.
Cook Time 0 Min.

Simple instructions for whipped butter sauce in variants.

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4.93 from 1514 ratings

Hollandaise sauce recipe image
Sauce Hollandaise Recipe Image © Thomas Sixt



2 Piece shallots
100 ml Water
2 tbsp. Vinegar (I use white wine vinegar)
1 Piece Bay leaf (Optional ingredient)
5 Piece pepper corns


200 g butter
2 Piece egg yolks
some Cayenne pepper
some nutmeg
primal salt
black ground pepper


Clean mixing bowl
Clean mixing bowl

Prepare bowl

Prepare the whipping bowl and whisk clean, dry and free of grease.

Put the mixing bowl in the oven
Put the mixing bowl in the oven

heat bowl

Place the Kitchen Aid whipping bowl or other metal bowl in the 90 degree oven and heat for 15 minutes.

Filtered nut butter beurre noisette
Filtered nut butter – beurre noisette

Prepare butter

Heat the butter and bring to a boil, foaming and clarifying until light brown.

Pass the butter through a fine sieve and let it cool next to the stove (max 80°C).


Prepare nut butter


Prepare clarified butter

I’ll show you at the cooking school.

Reduction ingredients for hollandaise sauce
Reduction ingredients for hollandaise sauce

reduction ingredients

Prepare reduction:

Provide water, vinegar, peppercorns and shallots.

Peel and dice the shallot and place in a small saucepan.

Boil with water, vinegar, optional parsley and bay leaf as well as the peppercorns.

The preparation and boil down to the amount of 3-4 tablespoons.

Pass the prepared reduction through a fine sieve.

Prepare to prepare the hollandaise.

Peeled shallots
Peeled shallots

Peel the shallots

Peel the shallot, leaving the root attached to the peeled shallots.

Dice the shallots
Dice the shallots

Dice shallots

Finely dice the shallots.

Diced shallots
Diced shallots – diced shallots on the cutting board

Shallot cubes

Check the diced shallots and place in a saucepan.

Crush peppercorns
Crush peppercorns

Prepare peppercorns

Crush the peppercorns in the mortar.

Hollandaise reduction ingredients in pot
Reduction ingredients in the pot

Prepare reduction

Add the diced shallots to the saucepan with the water, vinegar and peppercorns.

Hollandaise reduction ingredients with bay leaf in pot
Hollandaise reduction ingredients with bay leaf in pot

Cook reduction

Optionally add bay leaves and let the reduction cook for 15 minutes and reduce.

Pass and express reduction
Pass and express reduction

Pass reduction

Pass the reduction through a fine hair sieve.

Sauce hollandaise reduction finished
Sauce Hollandaise reduction finished

Reduction done

Prepare the reduction for further processing.

Hollandaise sauce ingredients at a glance
Hollandaise sauce ingredients at a glance

Ingredients Hollandaise

The prepared Hollandaise ingredients at a glance:

–> egg yolks

–> Brown butter or clarified butter

–> reduction

–> Salt, nutmeg, cayenne pepper

–> Lemon

Egg yolk mixing bowl
Egg yolks in the mixing bowl

Egg yolks

Place the egg yolks in the preheated whipping bowl.

Beat egg yolk in mixing bowl
Beat egg yolk in mixing bowl

Beat yolks

Run the Kitchen Aid on full power with the whisk.

Slowly add the prepared reduction to the beaten egg yolks.

Alternatively, you can put the reduction in the bowl with the egg yolks.

I’ve tried both versions and these work.

Add butter to the hollandaise
Add the clarified butter to the hollandaise

Beat butter

Slowly add the clarified, brown butter (75° C) by the spoonful at first, then more quickly.

The yolks and butter should emulsify and bond well together.

Add salt to the hollandaise
Add salt to the hollandaise

Add salt

Season the sauce with salt.

Add hollandaise lemon juice
Add lemon juice to the hollandaise

Lemon juice

Add a little lemon juice to the sauce.

Season the hollandaise sauce with nutmeg
Season the hollandaise sauce with nutmeg

Add nutmeg

Season the hollandaise sauce to taste with freshly grated nutmeg.

Season the hollandaise with cayenne pepper
Season the hollandaise with cayenne pepper

Add cayenne

Season the hollandaise sauce with cayenne pepper.

hollandaise sauce
Sauce Hollandaise without herbs

Optional warming

You can keep the Hollandaise sauce warm for 10-30 minutes in a preheated oven at 70-75 degrees without any problems.

If necessary, place a small piece of butter on top of the sauce to prevent a skin from forming.

Whip the sauce again before serving.

hollandaise sauce
Sauce Hollandaise Recipe Image © Thomas Sixt


When serving with asparagus, potatoes or fish, please use preheated plates or a hot gravy boat.

This means that the tasty, full sauce is always served warm.

The whipped sauce is traditionally served without herbs.

You can still add chives or freshly cut parsley.

I wish you a good appetite!


Keeping Hollandaise sauce warm:

You can keep the whipped butter sauce warm in the oven at 75-80 °C for about 15 minutes.

Put a knob of butter on top of the sauce to avoid a skin!

Gourmet tip Lobster Thermidor:

The absolute highlight of the fine cuisine is the lobster Thermidor.

For this purpose, I glaze the shelled lobster pieces in foamed butter.

Then I fill the lobster pieces into the lobster casseroles and cover them with the Hollandaise sauce.

Place briefly under the grill and then serve.

This makes gourmet hearts beat faster and is certainly a good idea for a perfect dinner for two.


2. Calories (kcal) And Nutritional Values

You can find the calculated Hollandaise sauce calories in the table below.

100 g of the sauce, which corresponds to approx. 5 tablespoons, has approx. 400 calories.

3. Hollandaise Sauce Ingredients

The traditional Hollandaise sauce consists of just a few ingredients.

First of all, there is the distinction between the preparation with or without reduction.

Hollandaise with reduction

  • Reduction: shallot, water, white wine vinegar, peppercorns
  • Butter
  • Egg yolk
  • lemon juice, salt, pepper, cayenne pepper

Hollandaise without reduction:

  • Butter
  • Egg yolk
  • lemon juice, salt, pepper, cayenne pepper

To make it easier for you to choose your dish, I have summarized a few thoughts here.

Which sauce is the right one?

For me personally, the Hollandaise sauce with reduction is the classic version of the whipped sauce.

This is exactly how I learned how to prepare it in my apprenticeship and at vocational school.

The reduction brings the special and deep taste to the sauce and I will therefore write about it in more detail in the next paragraph.

Still, there is no harm in thinking outside the box.

In France and Belgium I have seen the preparation of hollandaise sauce without reduction in various restaurants.

To be honest, this version of the sauce also tastes very fine.

You can try both variations and choose the better one for you.

I will go into the preparation and preparation of the reduction in the next paragraph.

Reduction ingredients for hollandaise sauce
Reduction ingredients for hollandaise sauce
Clarified butter – clarified butter
Clarified Butter – Clarified butter completed.

4. Hollandaise Sauce Recipe Original

The classic preparation of the Hollandaise sauce, the whipped sauce, is done in a water bath.

You need a pot and a matching bowl for a water bath ,

a suitable whisk , another saucepan for melting the butter and

a small saucepan to prepare the reduction .

Please only use high-quality cookware, pay particular attention to cleanliness, all work equipment must be free of grease.

Working steps:

The preparation of the sauce can be divided into 4 steps:

First you prepare a reduction:

The preparation is very easy and brings the typical taste to the sauce.

Put all the ingredients in a saucepan, then bring to the boil and simmer (reduce) over a low heat for about 15 minutes.

Hence the name reduction.

You should end up with 1-2 tablespoons reduction for your sauce base.

Please pass the liquid through a fine sieve.

Prepare butter:

Put the butter in a saucepan and heat slowly.

The butter should boil, separating the butterfat and whey.

Pour the pure butterfat through a sieve and discard the whey.

Prepare the pure butter for further preparation.

Prepare water bath:

To do this, heat water in a pot to around 80 °C.

Then place a suitable stainless steel bowl in the pot.

Pull the pot off the stove.

Prepare sauce:

Put the egg yolks and the reduction in the water bath bowl and use a whisk to beat the egg yolks.

When the egg yolks are cracked, they are not only beaten from left to right, but in the shape of an eight.

The sauce gets its volume from the heat and the blowing in of the air.

Gradually you can now add the hot butter, please continue beating vigorously with the whisk.

First slowly add a little butter in a stream and make sure that the butter and egg yolk combine well.

If the sauce has already absorbed a little more butter, you can add the remaining butter more quickly.

Water bath goes with stainless steel bowl or with porcelain bowl.

Tip from chef Thomas Sixt
Water bath reduction with starch for hollandaise
The water bath reduction with starch for hollandaise
Water bath with starch reduction for hollandaise
Water bath bowl with starch reduction for hollandaise
Egg yolks and reduction in a water bath
Egg yolks and reduction in a water bath for hollandaise
For the hollandaise, beat the egg yolks in the bain-marie bowl
For the hollandaise, beat the egg yolks in the bain-marie bowl
beat in butter
Beat the butter into the beaten egg yolks
Whip the hollandaise sauce in a water bath
Whip the hollandaise sauce in a water bath
Season the hollandaise with nutmeg
Season the hollandaise with nutmeg
hollandaise sauce
Sauce Hollandaise without herbs
hollandaise sauce
Sauce Hollandaise Recipe Image © Thomas Sixt

5. Hollandaise Sauce quickly

Let’s get to the real reason for this article 🙂

The preparation of a simple and sure-fire hollandaise.

It’s a hollandaise and not a botched lightning sauce with crème fraîche or other ingredients that simply don’t belong in an original.

The sauce preparation according to my recipe offers even more advantages:

So, the benefit argument is obvious, let’s take a look at the necessary tools next:

Implements fast hollandaise:

Of course, I assume that you have almost finished cooking asparagus, potatoes, meat or fish.

When you have finished preparing the reduction and the butter and the bowl is warm, you need 5 minutes to prepare the sauce.

Prepare Blitz Hollandaise:

  1. Preheat oven at 90°C and warm the stainless steel bowl or sauté pan in it for 15 minutes.
  2. Prepare the reduction or omit it.
  3. Whisk the egg yolks into a clean, greasy bowl.
  4. Melt the butter in the saucepan, brown and strain through a stainless steel hair strainer.
  5. Finish preparing the asparagus and potatoes.
  6. Prepare the hand mixer or food processor with whisk.
  7. Now let the food processor do the whipping.
  8. Take the 80°C hot bowl out of the oven.
  9. Add the tempered reduction and egg yolks to the warm bowl.
  10. Whisk the eggs and reduction briskly in the hot bowl.
  11. Slowly pour the hot butter, about 75-80°C, into the beaten eggs.
  12. Season the sauce with salt, pepper and cayenne and whisk again.
  13. Place the sauce in the oven for 10 minutes.
  14. Arrange the other dishes on warmed plates.
  15. Remove the shots, whisk again and serve with them.
  16. Decorate with freshly chopped chives, parsley or chervil and serve.

You can keep the sauce warm in the oven at 80 °C for 15 minutes without any problems.

If you want to serve more sauce, remove the bowl from the oven and whip again.

Important NOTE:

The preparation only works in a good oven. If the temperature deviates too much, the sauce may fail.

A good idea is to measure the temperature of the mixing bowl.

This minimizes the risk of overheating and allows you to adjust your oven accordingly.

Put the mixing bowl in the oven
Put the mixing bowl in the oven
Beat egg yolk in mixing bowl
Beat egg yolk in mixing bowl

6. Hollandaise Sauce Thermomix

A long time ago, as a Thermomix recipe developer, I provided development aid for a Vorwerk cookbook.

Of course I don’t want to withhold the recipe from you.

It also works with similar Wunderkessel devices, the Supermixer is available in replica versions.

Tools Thermomix Hollandaise:

The Thermomix cookbook contains its own recipe, where the butter and the reduction are also prepared in the mixer.

I find this method tedious because you have to clean the blender jar twice.

Come in addition:

The blender jar must be really clean and free of grease, otherwise the eggs will not break well.

That’s why I prefer to use pots.

Another point is:

I like the butter browned with the hollandaise, browning butter doesn’t work in the Thermomix.

Preparation Thermomix Hollandaise:

  1. Prepare the reduction in a saucepan or prepare the Hollandaise sauce without reduction.
  2. Cut butter into small pieces and bring to a boil in a saucepan, brown if desired or separate pure butterfat from whey and strain.
  3. Crack the eggs and add the separated yolks to a small bowl.
  4. Add two pinches of cornstarch to the yolks.
  5. Place clean Thermomix mixing bowl on top and insert mixing paddle.
  6. Add reduction and egg yolks to the mixing bowl.
  7. Whip egg yolks and reduction for 5 min./ 75 °C / counterclockwise rotation with volume.
  8. Provide tempered butter at 75 °C.
  9. Set Thermomix to counterclockwise speed for 5 min / 75 °C / speed 4.
  10. Add the butter to the blender jug in the first 40 seconds.
  11. Add salt, pepper and cayenne pepper to the sauce.
  12. Set the temperature to 75°C and blend for another 12 minutes.
  13. Serve the sauce as desired.
  14. Keep the sauce warm while stirring as needed.

The miracle kettle shows all its advantages when preparing the popular sauce.

You can regulate the temperature exactly and always get a great sauce.

Keeping warm with stirring is ideal for a perfect consistency.

The supply is secured.

I would like to note:

A Thermomix would be a good purchase, especially for gastronomy.

The sauce can be prepared and served stress-free.

At the same time, the sauce is safe for 12 minutes in the temperature range above 75°C without germs and is therefore guaranteed to be healthy.

You can find a Thermomix Sauce Hollandaise recipe here in the cooking blog.

Thermomix Cookbook TM 5 Thomas Sixt
Thermomix cookbook TM 5 with Thomas Sixt – here I worked as a recipe developer.
yolks and salt
yolks and salt

7. Hollandaise Sauce In the Cream Dispenser

For the “Hollandaise Idiot Proof” you can try the following version:

If you have a cream dispenser in the house, there is the following preparation variant:

In fact, you can use commercial cream dispensers to fill yourself for the preparation.

The original is the ISI Gourmet Whip, this cream dispenser is durable, mature, suitable for professionals and durable.

Tool Hollandaise in the cream dispenser:

Preparation of hollandaise in the cream dispenser:

  1. Prepare the reduction or omit it
  2. Cut butter, melt in saucepan, temper ( 75° C)
  3. Add egg yolks to the mixing cup and mix with a little starch water (1 tbsp).
  4. Add tempered reduction ( 75° C) to the mixing cup.
  5. Pour tempered butter ( 75° C) into it.
  6. Season the preparation with salt, pepper, lemon and cayenne pepper.
  7. Blend the preparation with a hand blender.
  8. Pour the egg yolk-butter mixture through a fine hair sieve via a funnel into the opened cream dispenser.
  9. Close the cream dispenser and refill with a cartridge.
  10. Shake the cream dispenser vigorously 16 times.
  11. Place the sauce in a water bath at 75° C for 10 minutes.
  12. Squirt the sauce directly onto the plate.

Important for hollandaise without salmonella:

For a 100% germ-free or salmonella-free preparation, the Sahneboy must be placed in hot water at least 72 °C for 15 minutes.

Otherwise, the Sahneboy variant is a clever and pleasant idea for preparing the sauce.

Cream whip - cream dispenser - cream siphon
Cream whip – cream dispenser – cream siphon
Egg yolk and butter mixed in mug
Egg yolk and butter mixed in mug
Place egg yolk and butter in cream dispenser
Place egg yolk and butter in cream dispenser
Hollandaise cream dispenser filled
Hollandaise cream dispenser filled
Heat the cream dispenser in a water bath at 72°C
Heat the cream dispenser in a water bath at 72°C
Hollandaise from the ISI Gourmet Whip cream dispenser
Hollandaise from the ISI Gourmet Whip cream dispenser

8. Whip the Hollandaise Sauce Straight Into the Pot

Let’s look at another method that I learned about in Belgium and France.

In general, you can also whip up your sauce directly in a pot, it takes a bit of patience and tact or exact measurements.

I just got my new stove and have done the work of measuring the temperatures of the hard drive and stages.

It is a high-quality, commercially available ceramic hob and no induction.

Measured oven levels and temperatures:

Level 1 of 12 produces a temperature of 36° C in my copper sauté pan

Level 2 of 12 creates a temperature of 46° C in my copper sauté pan

Level 3 of 12 produces a temperature of 56° C in my copper sauté pan

Level 4 of 12 produces a temperature of 69°C in my copper sauté pan

Level 5 of 12 produces a temperature of 76° C in my copper sauté pan

For breaking the egg yolks with the reduction, heat setting 4 or 5 is suitable.

Preparation Hollandaise directly in the pot:

  1. Cut butter, melt, cook, strain or brown and strain.
  2. Allow the butter to cool to a temperature of 75° C.
  3. Prepare the reduction or omit it.
  4. Temper the reduction to a temperature of 75° C.
  5. Place the cold egg yolks in a clean sauté pan with 2 pinches of cornstarch and the reduction.
  6. With a whisk in hand, place the sauté pan on stove speed 4 and whisk the egg yolks.
  7. Slowly add the butter in a thin stream and continue to whisk.
  8. If your cooking honor permits you can also use the hand mixer.
  9. Gradually add the butter and pull the sauce off the heat.
  10. Measure the temperature of the sauce and stir the sauce at 70°-75° C for 12 minutes.
  11. Serve the food as desired.

You can now try this variant on your home stove as well.

Start by measuring the temperatures on your stove.

Once made, you can cook and serve like a star chef!

Here are some pictures, I will show you this variant of the preparation in the béarnaise sauce recipe.

Egg yolks with reduction and starch in a copper pot
The yolks with reduction and starch in the copper pot
Butter in Egg Yolk Sauce Bernaise
Whip the butter into the egg yolks for Bearnaise sauce
Finish the Bernaise sauce with chervil
Finish the Bearnaise sauce with chervil

9. Refine the Finished Hollandaise

You have either read this far or you have slipped to this point via the table of contents.

In both cases I’m happy about that, let’s get to the topic of refining purchased Hollandaise 🙂

Honestly, the reputation of ready-made sauces is worse than the taste.

The industry has perfected the finished sauce and even gets by without butter.

If you don’t mind eating a sauce with vegetable fat instead of a whipped butter sauce, then the ready-made sauce may be a good choice.

Lukull, THOMY or Knorr, it doesn’t really matter.

I tend to THOMY sauce maybe that’s because of my name 🙂

You can slowly heat the sauce from the packet in a saucepan or use a water bath.

Don’t forget to stir!

The finished sauces are always enriched with a lot of starch, please be careful when heating.

The following points have proven useful for refining the sauce:

  1. Cayenne pepper for the special spiciness
  2. White pepper for a balanced spiciness
  3. Nutmeg freshly grated for flavor
  4. Stirring cold butter into the warm ready-made sauce for a buttery taste
  5. Herbs like chives, parsley and chervil

The finished sauces from the packet are generally quite good for preparing hollandaise derivatives.

I have already described them in a cooking school, but here they come in a modified form as a supplement, because they simply belong.

Hollandaise in a pot
Hollandaise in a pot
Sauce hollandaise with parsley
Sauce hollandaise with parsley

10. Hollandaise Derivatives

The hollandaise serves as a base sauce for many sauces, I have added the technically interesting derivations here:

Base for hollandaise sauce

Ingredients: Reduction of vinegar, water, peppercorns and shallots. Spices are salt, cayenne pepper, lemon juice. Butter or brown butter, egg yolk.

Bearner Sauce – Bearnaise sauce

Ingredients: Reduction of vinegar, white wine, peppercorns, shallots, tarragon and chervil. Butter or brown butter, egg yolk. Seasonings are salt, cayenne pepper, chopped tarragon or chervil.

Foam sauce – mousseline sauce

The Hollandaise sauce is seasoned with lemon juice and supplemented with whipped cream (classic) or with a little crème fraîche.

Maltese Sauce – Sauce maltaise

Finely grated zest and juice of blood oranges is stirred into the hollandaise sauce.

Divine Sauce – Sauce divine

Sherry is boiled up with truffle stock and poultry extract, then stirred into the hollandaise sauce with whipped cream.

There is another variant with port wine and lemon juice.

Cédard Sauce – Sauce cedard

The Hollandaise sauce is complemented with a reduction of mushroom stock and poultry extract with lemon juice.

Choron Sauce – Sauce choron

The Hollandaise sauce is also seasoned with (colorless sweated) tomato paste, tomato concassée and some white wine.

Reduction ingredients for Bernaise sauce
Reduction ingredients for Bearnaise sauce
Tomato cubes Prepare the tomato concasse
Quarter the peeled tomatoes and cut out the core and cut into cubes.

11. FAQ Hollandaise Sauce

The most common and relevant questions and answers about the classic whipped butter sauce are listed below:

Why is the hollandaise sauce not working for me?

Please note the following error sources:

  1. Water bath too hot –> Optimum temperature 75° C
  2. Butter too hot –> Optimal temperature 75° C
  3. Water bath bowl and whisk not grease-free and dry –> Whipping may fail
  4. Butter added too quickly –> Add liquid butter slowly to whipped egg yolks

Add very little cornstarch to the cold egg yolks, this will give you a further safety during the preparation.

As a chef, why do you recommend brown butter for hollandaise sauce?

I like the flavor of the brown butter in the sauce.

I also like the distinction from store-bought Hollandaise sauce.

Technically correct, hollandaise with nut brown butter is a “sauce noisette”.

How can I set the temperature of the water bath and the ingredients perfectly?

Use a commercially available digital roasting thermometer.

After several applications you will develop a feeling for the temperatures.

How dangerous are salmonella and germs in egg yolks?

Salmonella and germs that may be contained in the egg are only safely killed at a temperature above 70°C, period 10 minutes.

The hollandaise must be kept at a temperature of 72°C for at least ten, preferably twelve minutes.

What do you think of a hollandaise sauce with crème fraîche

The ricochet of culinary art: A lukewarm hollandaise whipped in a blender with crème fraîche is not a hollandaise.

You will never get The Sauce hot on your plate, it cools down quickly.

I have health concerns for the following reason:

Care should be taken when whipping the sauce with warm ingredients (below 70°C) and then eating it without a holding temperature of at least 72°C for 12 minutes!

Salmonella and germs feel right at home in the temperature range below 70°C and multiply explosively.

Solution: Prepare sauce properly and keep heated at 72°C for at least 12 minutes.

Professional Notice:

A hollandaise sauce supplemented or refined with whipped cream or crème fraîche, prepared in a professionally correct manner, is a Chantilly sauce – sauce mousseline.

What can I do if I notice that the hollandaise is getting too hot while whipping.

Usually it is then too late and the yolk begins to coagulate. Drip in a little cold water and remove from the stove can perhaps still save your sauce preparation.

See the Sauce Hollandaise Rescue article for more recommended actions.

12. More Recipes With Asparagus

Ideas for the asparagus season and asparagus recipes

More recipes for sauces

You can find more basic recipes for sauces and broths here on the food blog, a selection follows here:

Comments, Cooking Questions and Answers

4.93 from 1514 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Servus Thomas, excellent instructions with all variants of the famous sauce. Anyone who is clever reads your explanations and can select and use the appropriate recipe for themselves. So far we had tested the mixing bowl version and the cream dispenser version. Both worked out perfectly. The sauces taste excellent, the butter sauce is not only a great addition to asparagus, but especially to fish and shrimp. My neighbor uses a new Thermomix and takes the program. Nevertheless, she has integrated your version with nut butter and she raves about the taste. It's amazing how easy cooking can be if you follow your tips. We'll send you a ♥️ thank you and look forward to more ideas from you! Greetings Renate Quell and neighbor 👍


    • Hello Renate, thank you very much for the detailed feedback. I enjoyed reading that. Just yesterday I had the pleasure of using Thermomix again… For all those reading along: There are extra instructions for nut butter ! Kind regards Thomas


  • Hello Thomas, thanks for introducing the many sure-fire sauce variants. I made the classic hollandaise water bath version and that worked out fine now. The past mistakes of hitting the boiling water are now history thanks to your most instructive explanation. Many thanks! Greetings Anne


    • Thanks Anne, that makes me happy! Kind regards Thomas


  • Hello Thomas, This is a really successful guide. After I didn't like the quick hollandaise sauce after "Emmi just cooks", I continued to search for another recipe. Only now did I realize what a real Hollandaise sauce is and how to make it properly. Yesterday evening I tried your version with the mixer, warming it up with a pot in the oven. The sauce was a success right away and tasted sensational! Thanks for the many tips. I have one more question… Did you add to and update the article since yesterday? There are more Hollandaise variations of the preparation and the overview is now even better. I still have a cream boy in the kitchen cupboard, I'll try the variant with the cream siphon next. Compliments, thanks and stars! Great chef, great summary, like a real cooking class. Greetings Leha


    • Hello Leha, thank you for your feedback on the successful, quick hollandaise. I'm happy if it works and tastes good at home. I looked at the recipe mentioned on the hobby cook's website. In fact, it is not a hollandaise. I always think it's a shame when things are misnamed in order to get clicks. Google once again contributes a lot to the fact that many people are served a technically incorrect hollandaise sauce. In any case, you found what you were looking for! A good success 🙂 I'm currently revising all the asparagus recipes and this guide was on tonight. Feel free to contact us again with cooking questions and kitchen gossip! Kind regards Thomas


  • Good evening Thomas! Tried your version of the Sauce Hollandaise Kitchenaid as shown in the cooking video today. The delicious sauce is perfect for the first time and worked immediately without any problems. Many thanks for your efforts! Greetings Gisela


    • Thank you Gisela!


  • Hi Thomas! I hope You are fine! I always let my apprentices look at your blog. This covers the theory part for the kitchen perfectly. Thank you for your work and the support of the offspring! Greetings Fauster PS Your instructions are technically perfect 🙂 Good school 🙂


    • Hi Fauster, thank you for your consistently positive feedback! Sending you the best regards 🙂 Thomas


  • Absolutely ingenious instructions for an absolutely delicious and tasty sauce. Thanks


    • Thank you!


  • Just perfect from start to finish! Excellent dinner, thanks for this recipe!


    • Hello Cleo, thank you for your feedback and the praise. Would you like to see the categories… –> Cooking asparagus and –> Recommend asparagus recipes . There are still many fine recipe ideas for the asparagus season to discover! Good succeed! Greetings Thomas


  • I think a lot of people don't even know how good home-made hollandaise tastes… not even the good one from Lukull, which is otherwise a well-known insider tip… And the subtleties in this recipe are simply to the point!


    • Hello Stefanie, thank you very much for your feedback and praise. That makes me happy! The hollandaise not only goes well with asparagus but also with fish and meat in general. Now that the asparagus is in season, it's particularly enjoyable. I like to combine garlic mustard with the dishes. The weeds are growing again along the way and are just beginning to bloom. I wish you continued success! Kind regards Thomas


  • I've failed the sauce three times, it's annoying. Your instructions gave me a lot of knowledge about the ingredients and the preparation. I've now dared to do it again with a hand mixer and stainless steel bowl. It worked great. Happy wife and daughter, thanks to Sixt I can now shine in the kitchen!


    • Hello Moritz, the way of preparing sauces actually came about as part of my cooking school. Even cooks fail with this sauce and in the restaurant industry, the queen of sauces is rarely made from fresh ingredients. In gastronomy, depending on the region, you even have to keep a sample. I think that's totally exaggerated and it doesn't promote our chefs and the culinary arts. I'm happy if it worked out for you now, maybe I'll get an invitation to dinner 🙂 Best regards and continued success! Thomas Sixt


  • Hi Thomas, I would never have come up with this idea of preparing sauces. It's that simple. Well, an egg of Columbus, then. Thanks for the great tips. I even cooked the sauce alongside the grilled vegetables and everyone was happy. Kind regards K


    • Hello Catherine, Thank you for the nice compliment. Glad the sauce tastes good. Kind regards and good luck Thomas Sixt


  • Hello Thomas Sixt, I'm planning the sauce for my perfect dinner. There should be fillet steak, vegetables, potatoes and the Dutch-style sauce for the main course. Can you please give me a tip for the order of preparation? Thanks Mark


    • Hello Markus, I'll make you a little mise en place plan for your dinner: – Vegetables : You can blanch them in the afternoon until they are al dente and chill themPotatoes : Peel, cut into quarters, turn (shape) , boil in salted water until soft, drain, chill. – Meat : Please prepare and prepare the fillet at room temperature one hour before preparation . – Reduction : Prepare in the afternoon and chill. – Separating the eggs : Separate the eggs into two bowls and refrigerate. -Butter : Clarify the butter about an hour before guests arrive . Before you bring the appetizer to the table, preheat the oven to 90°C. – Season vegetables with nut butter, salt and pepper and place in the oven – Season potatoes with parsley, nut butter, salt, pepper and nutmeg and place in the oven. – Place the stainless steel bowl with the reduction in the oven and serve the appetizer. Serve the appetizer plate, heat the pan and fry the steak. – Think about hot plates : heat plates for the main course in the microwave. – Steak frying : When the steaks are in the pan, add the egg yolks to the reduction and beat them up. Heat the nut butter (80-90°C) and slowly add it to the reduction. – Finishing the meat : Turn the steaks over, continue frying briefly, switch the oven temperature to 220°C on the grill and place the steaks in the oven on the top shelf. – Think about the side dishes : put the side dishes on the stove and taste again. – Serving : Taste the sauce, arrange the side dishes and meat, add the sauce and serve. I wish you good luck and much success! Kind regards, Thomas Sixt


  • Thanks for the great recipe and the many pictures. I think the video is great, it shows all the work steps perfectly.


    • Hello Otmar, thank you for your nice feedback. Feel free to contact us with cooking questions! Kind regards, Thomas Sixt


  • Hi Thomas, very ingenious instructions. I never dared to make the sauce myself. I've always used finished products. It worked now, thanks to your instructions. Kind regards, Charlotte


    • Servus Charlotte, that makes me happy, it tastes better when you cook it yourself! Good luck and greetings Thomas


  • Hello Thomas, this is a very successful guide. I would never have thought of the bowl heating technique. Great post and the result is great. My sauce turned out great and I am very happy. Thank you Leo


    • Servus Leo, then you can now dare to try the variations of this fine sauce. Sauce Hollandaise I show variations in an extra post. Good luck Greetings Thomas Sixt


  • Hello Thomas, I cooked your sauce in the Thermo-Mix today and used your instructions as a basis. It turned out great, thanks for that.


    • Dear aunt 🙂 Thank you for your nice message, I'm very happy. Let's keep in touch. Kind regards, Thomas Sixt


  • Hi Thomas, I cooked your sauce recipe, first of all thanks for the great instructions and the how-to video. The sauce was a bit lacking in spiciness, what can I use as an alternative to pepper? Thank you for your message!


    • Hello Ursula, thanks for your message, I season the sauce with white pepper and cayenne pepper at the end. I added the last ingredient again. Thanks for the valuable hint. Good luck Thomas