Hollandaise

Ingredients

• 3 large egg yolks
• 1 tbsp lemon juice
• 1 tsp white wine vinegar
• 150g unsalted butter, melted and kept warm
• 1 tbsp warm water, if needed
• Pinch of cayenne pepper, optional
• Fine sea salt, to taste
• White pepper, to taste

Instructions

1. Melt the butter gently, then keep it warm but not bubbling hot.
2. Put the egg yolks, lemon juice and white wine vinegar in a heatproof bowl.
3. Set the bowl over a pan of barely simmering water, making sure the base of the bowl does not touch the water.
4. Whisk constantly for 2-3 minutes until the yolks become pale, slightly thick and creamy.
5. Slowly drizzle in the warm melted butter while whisking continuously.
6. Keep whisking until the sauce is thick, smooth and glossy.
7. If the sauce becomes too thick, whisk in 1 tablespoon of warm water.
8. Season with salt, white pepper and a pinch of cayenne, then serve straight away.

Serving suggestions

• Serve over poached eggs for eggs Benedict or eggs Florentine.
• Spoon over steamed asparagus, broccoli, salmon or smoked haddock.

Storage & reheating

Hollandaise is best served immediately. It can be held warm for up to 30 minutes over barely warm water, whisking occasionally. It is not recommended for freezing or long storage because it contains egg yolks and can split when reheated.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions