Name: gordon ramsay salsa holandesa recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 large egg yolks; 200g unsalted butter, melted and clarified; 1 tbsp white wine vinegar; 1 tbsp fresh lemon juice; 1 tsp water (cold); Sea salt, to taste; Pinch of cayenne pepper

Jump to Recipe Print Recipe

This silky, velvety gordon ramsay salsa holandesa recipe is made with fresh egg yolks, clarified butter, and a sharp vinegar reduction, ready in just 15 minutes. The sauce transforms from a simple egg mixture into a glossy, airy emulsion that coats the back of a spoon perfectly. I used to be intimidated by this mother sauce, but following Ramsay’s precise method changed everything for my weekend brunches.

Try More Sides Recipes:

Why You Will Love This Salsa Holandesa Recipe:

Silky Perfection: It creates a velvet-smooth, buttery emulsion that is far superior to any store-bought or powdered alternative.
The Perfect Balance: A precise hit of lemon juice and a pinch of cayenne cut through the rich egg yolks, creating a bright, sophisticated flavor profile.
Versatility: While it’s the “soul” of Eggs Benedict, it’s equally stunning drizzled over fresh asparagus, grilled salmon, or steamed artichokes.
Chef-Level Technique: This recipe uses a modern, stabilized method to ensure your sauce stays creamy and doesn’t “split” or curdle.
Quick Luxury: You can whip up this restaurant-standard sauce in under 10 minutes, making any weekend brunch feel like a special occasion.

Gordon Ramsay Salsa Holandesa Ingredients

3 large egg yolks (room temperature)
200g unsalted butter, melted and clarified (milky solids skimmed off)
1 tbsp white wine vinegar (or tarragon vinegar for extra depth)
1 tbsp fresh lemon juice
1 tsp water (cold)
Sea salt, to taste
Pinch of cayenne pepper

How To Make Gordon Ramsay Salsa Holandesa

Clarify the Butter: Melt the butter slowly in a small saucepan. Skim off the white foamy solids from the surface and discard, leaving only the clear golden liquid (clarified butter). Keep this warm but not boiling hot.
Create the Sabayon: Place a heatproof glass bowl over a saucepan of barely simmering water (ensure the water does not touch the bowl). Add the egg yolks, white wine vinegar, and a teaspoon of cold water. Whisk vigorously for 3-5 minutes until the mixture pales, thickens, and doubles in volume, leaving a ribbon trail when you lift the whisk.
Emulsify the Sauce: Remove the bowl from the heat. While whisking continuously, slowly drizzle in the warm clarified butter, starting with just a few drops at a time. Once the emulsion catches, you can pour the butter in a very thin, steady stream.
Season and Finish: Once all the butter is incorporated and the sauce is thick and glossy, whisk in the lemon juice, salt, and a pinch of cayenne pepper. Taste and adjust acidity if needed. If it’s too thick, whisk in a splash of warm water to loosen.

Recipe Tips

Fixing a Split Sauce: If your sauce separates and looks oily, don’t panic. Whisk an ice cube or a teaspoon of ice-cold water into the mixture vigorously; this often brings the emulsion back together.
The Water Test: The water in your saucepan should be at a gentle simmer, not a rolling boil. If it’s too hot, the steam will cook the eggs too fast.
Infused Vinegar: For a true restaurant-style depth, Gordon often infuses the vinegar with peppercorns and fresh tarragon stems, reducing it down before adding it to the yolks.
Clarified Butter Matters: Removing the milk solids (clarifying) gives the sauce a cleaner flavor and a smoother, glossier finish than using regular melted butter.

What To Serve With Salsa Holandesa?

The most iconic pairing is of course, Eggs Benedict with toasted English muffins and ham. It is also exceptional draped over steamed asparagus or poached salmon, where the rich buttery acidity cuts through the fat of the fish. For a steakhouse twist, try it with a filet mignon as a lighter alternative to Béarnaise.

How To Store Leftovers Salsa Holandesa?

Hollandaise is best served immediately and does not reheat well. You can keep it warm for up to an hour by placing the bowl in a warm spot (not direct heat) or inside a thermal flask. I do not recommend refrigerating or freezing it, as the texture will break completely upon reheating.

FAQs

Why is my hollandaise too thin?
You likely didn’t whisk the yolks long enough at the start. The “sabayon” stage must be thick and pale before you add any butter.

Can I use salted butter?
It is better to use unsalted butter so you can control the seasoning perfectly. Salted butter can make the reduction taste too aggressive once concentrated.

Is raw egg yolk safe?
The yolks are gently cooked over the steam to around 60-63°C, which thickens them, but they aren’t hard-boiled. Use pasteurized eggs if you are concerned about safety.

More Sides Recipes:

Salsa Holandesa Nutrition Fact

Calories: 350
Total Fat: 38g
Saturated Fat: 23g
Cholesterol: 260mg
Sodium: 20mg
Total Carbohydrate: 1g
Protein: 2g