Hollandaise sauce, ΣΟΣ ΟΛΛΑΝΤΕΖ, COOL ARTISAN,

The best ”French” company for the eggs and synonymous of a good brunch! It is best kept in a thermos and it is good to stay for up to 4-6 hours only.


  • 3 egg yolks
  • 250 gr butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)


  • Melt the butter slowly in a small pan, careful not to boil.
  • Put the egg yolks in a double boiler and whisk them until they are fluffy. Be careful the bottom of the bowl, do not touch the hot water.
  • Add the lemon juice, salt, mustard and pepper cayenne to the bowl and mix.
  • Pour the melted butter slowly and stir continuously. It is important to pour the butter gradually and in small quantities.
  • Taste the sauce, it should be buttery, lemon-flavored and slightly salty.
  • Correct if needed by adding a little lemon juice or salt.

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