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Perfect hollandaise recipe

17 ratings

This classic creamy sauce is a must-have for eggs Benedict and other brunch recipes. The richness of butter and egg yolks is offset by tangy Dijon mustard and white wine vinegar. The key here is to keep whisking! See method

Makes 250ml
Takes 25 minutes
107 calories / serving
Vegetarian
Gluten-free

Ingredients

200g butter
2 large egg yolks (room temperature)
2 tsp Dijon mustard
1½ tbsp white wine vinegar
juice of 1 lemon
pinch of cayenne pepper

Each serving contains

Energy
440kj
107kcal 5%
Fat
12g 16%
Saturates
7g 35%
Sugars
0g 0%
Salt
0.1g 1%

of the reference intake
Carbohydrate 0.2g Protein 0.6g Fibre 0.1g

Method

Melt the butter in a pan, then pour into a jug and set aside.
Meanwhile, put about 2cm water in a medium pan, bring to a gentle simmer, then reduce the heat to low. Put the egg yolks, Dijon mustard and white wine vinegar in a heatproof bowl that can sit snugly on top of the pan without touching the water. Whisk together with a balloon whisk, then place the bowl on top of the pan and continue to whisk for 2-3 mins until pale and thickened.
Very gradually pour in the melted butter, whisking really well, to make a thick and creamy sauce. Once all the butter has been added, whisk for another 1 min, then remove from the heat. Gradually whisk in the lemon juice and cayenne pepper, then season to taste. If it’s very thick, whisk in a splash of warm water to loosen.

See more Brunch recipes