Daniel Vézina’s Hollandaise Sauce

  • Cooking 5 MIN
  • Makes 1 cup, approximately



  1. In a bowl, whisk the egg yolks with the white wine and water until frothy.
  2. Place the bowl over a saucepan of simmering water and cook like a sabayon.
  3. Remove from the heat and add the butter, a little piece at a time.
  4. Season with salt and Espelette pepper and add the lemon juice.


To make this sauce, cook slowly over a bain-marie, whisking vigorously. It is perfect when the mixture adheres to the bowl.

In the end, it is a sabayon emulsified with melted butter.

Hollandaise sauce served with poached salmon or Arctic char and boiled potatoes is a real treat. Which recipe is the most popular: egg Benedictine or hollandaise sauce? Regardless, the two are inseparable!

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.