These sauces are super popular and go great with pasta, meat, and even some fish dishes. They take a bit of skill and attention—not too many spices, just the right balance, and definitely no curdling!
They’re a fun challenge for any cook since their texture and flavor depend on getting the recipe just right. But when done well, they bring a touch of elegance and amazing aroma to any dish.
Hollandaise Sauce (Dutch Sauce)
- 2 large egg yolks
- A pinch of salt and black pepper
- Juice of half a lemon
- 90-100 g butter
Using a blender (or a mixer, as whisking by hand can be quite tiring), combine the egg yolks, salt, and pepper, and blend for about a minute until the mixture becomes light and smooth. Add the lemon juice and continue blending.
In a small saucepan, melt the butter until it is hot and starts bubbling. Very carefully, gradually pour the melted butter into the sauce while blending. If the butter is not hot enough, the sauce may curdle.
Sometimes, I like to add a bit of 20% cream to the thick sauce and blend again—it makes the sauce even smoother and creamier, but this step is completely optional.
Béchamel Sauce
- 300 ml milk
- ¼ onion
- 2 cloves
- 1 bay leaf
- A pinch of grated nutmeg
- 30 g butter
- 2 tbsp flour
- Sea salt and freshly ground black pepper
In a small saucepan, combine the milk, quartered onion (you can stick the cloves into it), bay leaf, and grated nutmeg. Bring to a gentle boil over low heat and simmer for 15 minutes.
Remove the onion, cloves, and bay leaf. In a separate saucepan, melt the butter, carefully add the flour, and cook over medium heat, stirring constantly, for about 3 minutes. Remove from heat and let it cool slightly. Gradually whisk the butter-flour mixture into the milk while stirring continuously.
Place the sauce over low heat, bring it to a gentle boil, and keep whisking. Cook for 8–10 minutes, skimming off any film that forms, but do not let it boil. The sauce should reach the consistency of a thick cream soup. Strain through a sieve and season with salt and pepper to taste.
White Butter Sauce
- Wine
- Vinegar
- Herbs
- Shallots
- Butter
- Heavy cream
In a saucepan, combine wine, vinegar, herbs, and shallots. Simmer over low heat until a thick glaze forms. While whisking continuously, gradually add butter. Bring the mixture to a gentle boil and stir in the heavy cream. Remove from heat and keep whisking, adding small pieces of butter one at a time, ensuring each piece melts before adding the next.
This delicate and aromatic sauce is a perfect complement to a variety of dishes.
Béarnaise Sauce
This sauce has a sharper taste than Hollandaise.
- Wine vinegar
- Onion
- Garlic
- Tarragon
- Egg yolks
- Butter
In a pan, bring wine vinegar to a boil, then add onion, garlic, and tarragon. Reduce the mixture slightly. Add the yolks and place the mixture over a water bath. Stir constantly while gradually adding small pieces of butter.
If the sauce curdles:
In a clean saucepan, mix a spoonful of boiling water or an extra egg yolk while whisking continuously, then gradually add the curdled sauce back in.
Béarnaise sauce pairs perfectly with steaks, fish, and vegetables.
Hollandaise Sauce (Dutch Sauce)
- 2 large egg yolks
- A pinch of salt and black pepper
- Juice of half a lemon
- 90-100 g butter
Using a blender (or a mixer, as whisking by hand can be quite tiring), combine the egg yolks, salt, and pepper, and blend for about a minute until the mixture becomes light and smooth. Add the lemon juice and continue blending.
In a small saucepan, melt the butter until it is hot and starts bubbling. Very carefully, gradually pour the melted butter into the sauce while blending. If the butter is not hot enough, the sauce may curdle.
Sometimes, I like to add a bit of 20% cream to the thick sauce and blend again—it makes the sauce even smoother and creamier, but this step is completely optional.
Béchamel Sauce
- 300 ml milk
- ¼ onion
- 2 cloves
- 1 bay leaf
- A pinch of grated nutmeg
- 30 g butter
- 2 tbsp flour
- Sea salt and freshly ground black pepper
In a small saucepan, combine the milk, quartered onion (you can stick the cloves into it), bay leaf, and grated nutmeg. Bring to a gentle boil over low heat and simmer for 15 minutes.
Remove the onion, cloves, and bay leaf. In a separate saucepan, melt the butter, carefully add the flour, and cook over medium heat, stirring constantly, for about 3 minutes. Remove from heat and let it cool slightly. Gradually whisk the butter-flour mixture into the milk while stirring continuously.
Place the sauce over low heat, bring it to a gentle boil, and keep whisking. Cook for 8–10 minutes, skimming off any film that forms, but do not let it boil. The sauce should reach the consistency of a thick cream soup. Strain through a sieve and season with salt and pepper to taste.
White Butter Sauce
- Wine
- Vinegar
- Herbs
- Shallots
- Butter
- Heavy cream
In a saucepan, combine wine, vinegar, herbs, and shallots. Simmer over low heat until a thick glaze forms. While whisking continuously, gradually add butter. Bring the mixture to a gentle boil and stir in the heavy cream. Remove from heat and keep whisking, adding small pieces of butter one at a time, ensuring each piece melts before adding the next.
This delicate and aromatic sauce is a perfect complement to a variety of dishes.
Béarnaise Sauce
This sauce has a sharper taste than Hollandaise.
- Wine vinegar
- Onion
- Garlic
- Tarragon
- Egg yolks
- Butter
In a pan, bring wine vinegar to a boil, then add onion, garlic, and tarragon. Reduce the mixture slightly. Add the yolks and place the mixture over a water bath. Stir constantly while gradually adding small pieces of butter.
If the sauce curdles:
In a clean saucepan, mix a spoonful of boiling water or an extra egg yolk while whisking continuously, then gradually add the curdled sauce back in.
Béarnaise sauce pairs perfectly with steaks, fish, and vegetables.
