Try this Marmite twist on hollandaise, then check out our basic hollandaise sauce.


  • 2 tbsp white wine
  • 2 tbsp  white wine vinegar
  • 2 black peppercorns
  • 1 sprig thyme
  • 2 egg yolks
  • 250g clarified butter
  • 1 tbsp Marmite
  • a squeeze lemon juice


  • STEP 1

    Put the wine, vinegar, peppercorns and thyme into a small pan and bring to the boil. Lower the heat and simmer until reduced by half, then strain into a bowl. Add the egg yolks and whisk over a saucepan of simmering water for around 5 minutes, or until light and fluffy. If the water starts to boil below the bowl, turn off the heat, so the yolks don’t scramble.

  • STEP 2

    Start adding the clarified butter very slowly, while whisking constantly, until the mixture has a mayonnaise-like consistency. If it gets too thick, add 1 tsp warm water. Whisk in the Marmite and lemon juice.

  • STEP 3

    Keep in a warm place for no more than 30 minutes (while you fry the steaks), until ready to serve. Be careful that it’s not too warm or it may split (next to your stove should be fine). Serve with steak and chips, if you like.


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