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Perfect hollandaise recipe

Perfect hollandaise recipe

14 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


  • 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

  • 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


  1. Melt the butter in a pan, then pour into a jug and set aside.
  2. 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.
  3. 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.

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