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Pink Hollandaise Sauce with Olive Oil: A Vibrant Twist on a Classic

March 10, 2020

bowl of vibrant pink Hollandaise sauce, made with olive oil, next to a plate of grilled salmon, shrimp, and fresh herbs, showcasing the rich, creamy texture and unique color of the sauce

Pink Hollandaise Sauce

Welcome to my kitchen, where today we're exploring a unique and colorful variation of the classic Hollandaise sauce. This Pink Hollandaise, infused with olive oil, not only adds a visually stunning element to your dishes but also introduces a delightful twist in flavor. Whether you're drizzling it over eggs Benedict, vegetables, or fish, this sauce is guaranteed to impress.

What Makes Pink Hollandaise Sauce Special?

Traditional Hollandaise is known for its rich, buttery flavor and smooth texture. Our Pink Hollandaise, however, brings in the fruity and slightly peppery notes of olive oil, combined with a natural pink hue derived from a secret ingredient - beetroot juice! This combination not only adds a unique taste profile but also provides an aesthetically pleasing appearance to your dishes.


  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons beetroot juice (for color)
  • A pinch of cayenne pepper
  • Salt, to taste


  1. Preparation: Begin by preparing all your ingredients. The key to a smooth Hollandaise is having everything ready before you start.

  2. Infusing the Olive Oil: Gently warm the olive oil over low heat. You don't want it too hot; just warm enough to blend smoothly with the egg yolks.

  3. Blending the Egg Yolks: In a blender, combine the egg yolks, lemon juice, and beetroot juice. Blend until the mixture becomes frothy and slightly thickened.

  4. Creating the Emulsion: With the blender on low, gradually add the warm olive oil. The slow addition is crucial for forming a stable emulsion, resulting in a creamy and cohesive sauce.

  5. Seasoning and Coloring: Add a pinch of cayenne pepper and salt to taste. The beetroot juice should give the sauce a gentle pink hue. Adjust the color by adding a bit more juice if desired.

  6. Checking Consistency: The final sauce should be smooth and creamy. If it’s too thick, add a teaspoon of warm water.

  7. Serving: Serve the Pink Hollandaise immediately, while it’s warm and fresh.

Tips for the Perfect Pink Hollandaise:

  • Quality of Olive Oil: Choose a high-quality extra virgin olive oil for the best flavor.

  • Handling Beetroot Juice: Be cautious with beetroot juice as it can stain. Use it sparingly to achieve the desired color.

  • Preventing Separation: If the sauce begins to separate, whisk in a tablespoon of hot water to bring it back together.

  • Flavor Variations: Feel free to experiment with additional flavors like a dash of garlic powder or smoked paprika for a different twist.

Pairing Suggestions:

This Pink Hollandaise sauce works wonderfully with a variety of dishes:

  • Eggs Benedict: Add a pop of color and a twist of flavor to this breakfast classic.

  • Grilled Vegetables: Drizzle over asparagus, zucchini, or bell peppers for an elegant touch.

  • Fish: Particularly delightful with white fish or salmon, providing a beautiful contrast in colors and flavors.


Our Pink Hollandaise sauce with olive oil is more than just a condiment; it's a statement. This recipe, with its unique color and flavor, is sure to become a conversation starter at your dining table. It's an excellent example of how classic recipes can be adapted to suit modern tastes and aesthetics. Give it a try and watch your dishes transform into vibrant, flavorful, and visually stunning creations!



  1. Can I use this Pink Hollandaise sauce with all types of fish?

    • Absolutely! This sauce is versatile and pairs well with a variety of fish, from delicate white fish like cod and tilapia to richer fish like salmon. Its unique flavor profile complements both mild and strong-flavored fish.
  2. How does the Pink Hollandaise sauce taste with shrimp?

    • The fruity and slightly peppery notes of the olive oil in the Pink Hollandaise sauce complement the sweetness of shrimp beautifully. It adds a gourmet touch to both grilled and sautéed shrimp dishes.
  3. What gives the Hollandaise sauce its pink color?

    • The pink color comes from the natural pigments in beetroot juice. It’s a natural way to add a vibrant hue to the sauce without altering the taste significantly.
  4. Is olive oil a better option than butter for Hollandaise sauce?

    • Olive oil offers a lighter and slightly different flavor profile compared to butter. It’s a great alternative for those who prefer a fruitier taste or are looking for a twist on the traditional recipe.
  5. Can I prepare the Pink Hollandaise sauce in advance?

    • Hollandaise sauce is best served fresh. However, if you need to prepare it in advance, keep it warm in a thermos or a double boiler on low heat to maintain its texture and temperature.
  6. How do I fix a broken Hollandaise sauce?

    • If your sauce starts to separate, whisk in a tablespoon of hot water. For a more stubborn separation, start with a fresh egg yolk in a bowl and gradually whisk in the broken sauce.
  7. Can I make this sauce without a blender?

    • Yes, you can make Hollandaise sauce using a double boiler method, where you whisk the ingredients over gently simmering water. This method requires more attention to prevent the eggs from overheating.
  8. Is Pink Hollandaise sauce healthy?

    • While Hollandaise sauce is rich due to egg yolks and olive oil, using olive oil makes it slightly healthier than the traditional butter-based version. However, it’s still best enjoyed in moderation.
  9. What are some other dishes I can use this sauce with?

    • Beyond seafood, this sauce can be a great addition to vegetables, poached eggs, or even chicken dishes. Its versatility makes it a fantastic component in various culinary creations.
  10. How long can I store this Hollandaise sauce?

    • Hollandaise sauce is not ideal for long-term storage. It’s recommended to consume it the same day it’s made to enjoy its best quality and flavor.

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