荷兰酱，又称荷兰酸辣酱（Hollandaise sauce），是一种蛋黄酱。五大法式酱之一。

煮一锅水沸腾后保持温度

两~三颗蛋黄倒入钢盆内，利用蒸气间接加热打至蛋黄泛白(打发)。

半颗柠檬汁或差不多等量的白酒醋慢慢加入蛋黄液里面。

然后再慢慢倒入融好的黄油大约100克，依然不停快速搅拌至蛋黄糊化。

加上龙蒿草（tarragon）赋予辛香风味。

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]) is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. Its flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly flavored foods.