How to prepare “Sauce Hollandaise” German style

Sauce Hollandaise is the French name for “Holländische Sauce (Dutch sauce)” and it is a classic sauce for many different dishes.  In German we also call it “helle” or “weisse” Sosse.

The Sauce Hollandaise is a must with white asparagus – great combination – but also with meat, fish and other vegetable. This is the original recipe. It is not using broth or any other liquid to make it.


german sauce hollandaise

Ingredients (serves 6; 20 minutes cooking time)
250 g butter
3 egg yolk
3 tbsp water
1 tbsp lemon juice
salt, pepper

Cooking Instructions German Sauce Hollandaise
– melt butter but let it get too hot as you will ad an egg!
– place egg with lemon juice water and salt in a pot and use double boiler method.
– whisk until you get a creamy sauce (very important otherwise the sauce will coagulate).
– now add spoon by spoon the melted butter while stirring continuously.
– spice with salt and pepper. Serve over asparagus.

The sauce should NEVER get hot otherwise it will be messed up. So use mild heat.
Use less butter for less richness.

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