Gordon Ramsay Salsa Holandesa Recipe

The first time I screwed up hollandaise, I thought I was being smart. I melted the butter, cracked an egg yolk, blitzed it, and ended up with a split, oily mess that tasted more like warm mayo than velvety sauce. Classic rookie mistake: too hot, too fast, and no control.

Then I watched Ramsay build it in real-time—measured, smooth, almost like making a custard in reverse. He wasn’t whisking like a maniac. He was staging everything. That’s when it clicked: hollandaise isn’t hard. It’s just unforgiving. Get the heat, speed, and fat wrong, and you’ll ruin it in seconds.

Here’s how to make it like a pro, with nothing but a blender and a few smart moves.

Why This Works (And Where Most Go Wrong)

Gordon’s take on hollandaise isn’t reinventing the sauce—it’s making it bulletproof at home. He uses warm melted butter, not piping hot, and stages the emulsion by blending the yolk and lemon before adding the fat.

Where people screw this up:

• Butter too hot = scrambled eggs
• Pouring too fast = broken sauce
• Blending too slow = no emulsion
• Letting it sit = thick, clumpy sludge

The blender method solves all of this, if you control the temperature and speed. It’s precision in a glass jar.

Ingredients That Actually Matter

• 93 g melted butter – Unsalted, warm (not sizzling). Too cold = won’t blend. Too hot = cooks the yolk.
• 1 egg yolk – The base of the emulsion. Room temp gives better control.
• 1 tbsp lemon juice – Brightens, balances the fat. Bottled will work, but fresh is better.
• ⅓ tsp salt – Not just for flavor—it stabilizes the sauce slightly.

Mistake to avoid: Using whole eggs or skipping the lemon. You’ll lose texture and balance.

How To Make Gordon Ramsay Hollandaise Sauce

Start with the egg yolk and lemon juice in the blender. Blend on high for 30 seconds. This aerates the yolk and gives it structure.

With the blender still running, add the salt and slowly—and I mean slowly—drizzle in the warm butter. You want a thin stream, like pouring oil for mayo. Too fast and it splits.

Once all the butter’s in, keep blending another 15–20 seconds until you see a smooth, pale yellow sauce with body.

Serve immediately while it’s warm and pourable. If it sits, it thickens or splits.

What Gordon Ramsay Says About This Dish

“It’s all about temperature control—warm butter, not hot. And patience.”

I used to melt my butter in the microwave and pour it straight in. Instant failure. Letting it sit 2–3 minutes after melting changed everything.

“The yolk needs to be aerated. That’s your base.”

Blending before the butter sets up the structure. Without that first blend, the sauce gets greasy, not creamy.

“You can’t rush hollandaise.”

Rushing = ruining. I learned this the hard way more times than I’d like to admit.

What I Got Wrong (And How I Fixed It)

• Butter was too hot. Cooked the yolk instantly. I now use a thermometer: 60–70°C (140–160°F) max.
• Poured too fast. Split the sauce. I now use a spouted cup to control the pour.
• Didn’t blend long enough. Sauce stayed thin. Full 45 seconds matters.
• Tried to reheat it. Disaster. Hollandaise doesn’t reheat. I make it fresh, small batch.

Variations That Actually Hold Up

• Add Dijon mustard – ½ tsp adds depth and stabilizes the emulsion. Great with fish.
• Use lime juice instead of lemon – Pairs better with grilled shrimp or Mexican-inspired plates.
• Infuse the butter – Warm the butter with a sprig of tarragon or a pinch of cayenne. Strain before using.

Don’t try to make it with whole eggs or ghee. The fat ratio and emulsification will be off.

Pro Tips That Change the Game

• Room temp yolks only. Cold yolks seize when the warm butter hits.
• Blend in a tall container. You need a narrow base to emulsify fast.
• Add a few drops of warm water if it thickens. It brings the sauce back without breaking it.
• Make it last-minute. Hollandaise is not a make-ahead sauce. Ever.

Storage + Leftover Moves

Let it cool fully, then store in an airtight container for up to 1 day in the fridge. Do not microwave to reheat.

To revive: Place in a metal bowl over simmering water, whisk gently, and add a splash of warm water.

Leftover move: Spread it on toast with sautéed spinach and poached egg = instant fancy brunch.

FAQs

Q: Can I use a hand blender instead of a full blender?
Yes, but make sure you use a narrow cup and go slow. It’s easier to split this way.

Q: Why did my hollandaise split?
Usually too much heat or pouring butter too fast. Start over with a fresh yolk and drizzle the broken sauce into it like new butter.

Q: Can I freeze hollandaise?
No. It separates and turns into a mess when thawed.

Q: What’s the best butter to use?
Unsalted, high-quality European butter gives the creamiest finish.

Q: Can I use vinegar instead of lemon?
Technically yes, but it’ll taste sharper. White wine vinegar works better than plain.

Try More  Recipes:

• Gordon Ramsay Salsa Verde Recipe 
• Gordon Ramsay Tomato Salsa Recipe
• Gordon Ramsay Tomato Relish Recipe