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Technique: Hollandaise sauce

How to make a homemade traditional hollandaise sauce by Le Cordon Bleu Chefs

In this new series of videos, our chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programmes around the world each year. To kick off the series, here's how to create a hollandaise sauce.

This classic, rich sauce is the perfect accompaniment to many dishes. First originating more than 300 years ago, hollandaise is one of the five mother sauces of French haute cuisine.

Chef's tips: The classic use for hollandaise sauce is poured over a poached egg for eggs florentine, royale, or benedict. You could also use the sauce as the perfect accompaniment to fresh asparagus when it's in season. Le Cordon Bleu Chefs also share recipes for you to develop your culinary skills.

Serves: 4
Preparation time:


  • 250 g butter
  • 4 eggs
  • 60 ml water
  • ¼ lemon
  • pinch cayenne pepper
  • pinch salt


1. Clarify the butter by melting it in a bain marie and removing the milk solids to leave the butterfat. Leave to one side.

2. Seperate egg yolks from whites, and begin to whisk the yolks over a bain marie with the water. Ensure the water in the bain marie is simmering, not boiling, as this could scramble your eggs. Whisk until the egg and water mix is pale and fluffy.

3. Slowly pour in the clarified butter until the mixture begins to thicken. If you think your mixture is getting too hot continue whisking, but remove the pan from the bain marie.

4. Once thickened, remove from the heat and add salt, cayenne pepper and lemon juice to taste.

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