Dutch Cooked Oxtongue with Hollandaise Oxtongue

The recipe of Dutch Cooked Oxtongue  with Hollandaise Egg Sauce (Gekookte Ossentong met Hollandaise Eiersaus) is from an old Dutch cookbook with old Dutch spellings and printed in 1946.  This cookbook was belong to his late oma which it was eventually passed down to his late mam.  She often made Gekookte Ossentong – Dutch Cooked Oxtongue during Christmas. 

Memory of Gekookte Ossentong met Hollandaise Eiersaus

He cherished a memory of his late mam’s cooking esp.  this Dutch cooked oxtongue with Hollandaise Eggsauce. 

It was his last Christmas with his mam in 2017.  At that time, he sent me pictures of the old Dutch cookbook pages where the recipe of Gekookte Ossentong met Hollandaise Eiersaus– Dutch Cooked Oxtongue with Hollandaise Eggsauce was on them.   

Learning about cultures and histories through foods has been my passion. He knew if he shared this Dutch traditional recipe, I’d really appreciate it. Do I dislike the modern twist or fusion? I don’t say that but there is a fulfilment when I can connect the dots between cooking and the history of its nation.

Holland vs the Netherlands

Instead writing Holland, I choose to write the Netherlands. There is a reason behind it. Many people use Holland as another name of the Netherlands. If you are Dutch, you know the difference between those two.

The Netherlands consists 12 provinces. The two provinces of Noord– and Zuid-Holland together are Holland. So, if we say Holland we don’t include 10 other provinces in the Netherlands and for sure, it won’t include the province where he came from; the southeastern province of Limburg.

History behind Indonesian Foods’ popularity in the Netherlands

The love-hate relationship between the Netherlands and Indonesia is built through colonialism.  Resourcing spices where they grew was the beginning of it.  Through the trading company “Dutch East India Company” or “Vereenigde Oostindische Compagnie aka VOC“, Dutch arrived in archipelagos that they then named “Dutch East India” . 

Mace and nutmeg were among the favourite spices which become very common to be found in many Dutch cooking. Belong to the same plant, Mace is the flower of nutmeg. Since both ingredients are very popular in Dutch cooking, we will use both of them in this recipe.

Gekookte Ossentong Page

With a long history of colonization (more than 3 centuries), Indonesian words borrowed many Dutch words. However, it doesn’t mean that Indonesians speak Dutch! The history has said that after the independency, our first president didn’t let Dutch (language) to flourish. No more Dutch for communication!

Many Indos; Dutch descendants who were born and/or raised in Dutch East India had to leave the beautiful archipelagos that they love. Those Indos have or had great memories of Dutch East India and think that Dutch East India is their homeland. Their homeland changed its name into Indonesia.

Those Indos love and miss the foods that they used to have back in the Indonesia. That was the start why Indonesian Foods are so popular in the Netherlands.

A dark history of the Netherlands is not only about colonialism to other countries. A racism happened and was impacted those Indos when they returned to their father-mother homeland. Many of them decided to immigrate and find a new country to live such as Canada, USA and Australia to continue their life.

Gekookte Ossentong met Hollandaise Eiersaus
Dutch Cooked Oxtongue with Hollandaise Eggsauce Recipe


  • 1 whole oxtongue (about 1.3-kg or 2.87-lbs)
  • water for soaking and boiling
  • 1 onion, no need to peel off just rinse off and halved
  • 1 carrot, no need to peel off just rinse off and halved
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 1 mace
  • seasalt

Hollandaise Eggsauce:

  • 1/2 cup unsalted butter
  • 3 tablespoons flour
  • 1/4 to 1/2 nutmeg
  • 2 egg yolks
  • sea salt to taste
  • white pepper

This cooked oxtongue can be served with many different sauce such as zure eiersaus (sour eggsauce), bruine piquante saus (brown pepper sauce), mierikwortel saus (horseradsih sauce) or hollandaise eiersaus (hollandaise eggsauce). The key is making the botersaus (butter sauce) first


  1. Soak oxtongue in water for 1 hours. The original recipe said few hours.
  2. Rinse off under lukewarm water.
  3. Transfer oxtongue into an instant pot bowl. Add water, thyme, onion, carrot, parsley, mace and salt. Cook in a pressure mode for 30 minutes.
  4. Once, it’s cooked. Release the pressure. Take oxtongue out and put in a iced cold water. Peel off the skin.
  5. Slice oxtongue into shape that you like. Serve with Hollandaise Eggsauce.
  6. Butter Sauce: Prepare unsalted butter by cutting into 1/2 cup and putting the cut’s part at a room temperature. Make roux by melting the butter over medium-low heat. Add flour. Keep stirring so it won’t be lumpy. Add oxtongue stock where we use to cook the oxtongue. Keep stirring and let it cook for another 10 minutes.
  7. Hollandaise Eggsauce: Finish the butter sauce by grating nutmeg, salt and pepper to taste. Beat 2 egg yolks and just before serving, heat up the seasoned butter sauce and stir in beaten egg yolks.


Check the links below for Oxtongue recipes:
Lidah Cabai Hijau: Green Chilies Oxtongue
Bestik Lidah Asap: Surakartan Smoked Oxtongue Bistik
Semur Lidah: Oxtongue Smoor Stew
Sate Padang Pariaman: Pariaman Style Curried Beef Sate


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