Olive Magazine
Hollandaise sauce

Hollandaise sauce

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

The secret to a great, hangover-busting brunch is eggs Benedict, and the secret to the best eggs Benedict is perfect hollandaise. Try this recipe from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen.



  • 125g butter
  • 2 egg yolks
  •  ½ tsp tarragon vinegar or white wine vinegar
  • a pinch salt
  • a splash ice cold water
  • a squeeze lemon juice
  • a pinch cayenne pepper


  • STEP 1

    Melt butter in a saucepan and skim any white solids from surface. Keep the butter warm.

  • STEP 2

    Put the egg yolks, tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

  • STEP 3

    Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. keep warm until needed.

  • STEP 4

    To make eggs benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.


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