I love Hollandaise Sauce and it’s really not that hard to make at home, so just go for it. You can be done in less than 7 minutes when you get comfortable making it. The one thing to be careful about is that the heat should not be too strong, or else you will get scrambled eggs and the sauce will not be silky smooth. Once you find the way to achieve this, your sauce will be perfect.

If you Hollandaise sauce get too thick, just add a table spoon of water to loosen it up.

It’s best if you serve it straight away, you can cover it with a kitchen foil (tightly over the sauce, so that it doesn’t form a skin) and store it somewhere warm for a little while before serving.

Or you can also store it in the refrigerator but then you really need to be careful when heating it up so you don’t overcook the eggs.

I love to serve Hollandaise sauce with salmon, baked potatoes, asparagus and other.

Enostavna holandska omaka

Hollandaise Sauce

Cook Time 7 minutes


  • 2 egg yolks
  • 150 grams of butter
  • Pinch of salt
  • 2 tablespoons of lemon juice
  • Black pepper


  • Melt the butter in a microwave or use other method. Don’t let it be very hot.
    Put egg yolks in a glass bowl with lemon and salt and stir. Put the bowl over a smaller pot with slowly boiling water. Make sure that the bowl doesn’t touch the water. And whisk fast until the eggs start to foam.
  • Then slowly add in a little butter and whisk and so on until you add in all of it. The sauce should thicken up and became creamy.
    If it gets too thick, just add a table spoon of water and whisk to loosen it up.
    Season with pepper and serve still warm.
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