Advertisement

Try this recipe for homemade hollandaise sauce, then check out our eggs benedict, eggs royale, Marmite hollandaise and more easy egg recipes.

Ingredients

  • 2 egg yolks (freeze the whites to use in another recipe)
  • 1 tsp dijon mustard
  • 1 tbsp white wine vinegar
  • 250g unsalted butter, melted
  • ½ lemon, juiced

Method

  • STEP 1

    Fill a pan a third full with just-boiled water from the kettle and set over a low heat. Sit a heatproof bowl on top, ensuring the water isn’t touching the bottom of the bowl. Tip the egg yolks, mustard and white wine vinegar into the bowl, and whisk really well.

  • STEP 2

    Put the melted butter in a jug and very slowly pour it into the egg yolk mixture, whisking all the time. Start very slowly, only adding a little more once the previous addition has been incorporated and fully emulsified. Keep slowly adding the butter until all of it has been incorporated and you have a smooth, emulsified sauce.

  • STEP 3

    Remove the sauce from the heat and season with salt, black pepper and a little lemon juice. Serve with poached eggs or asparagus.

Take a look at our best egg recipes

A white-washed background topped with blue plates, with two English muffins, poached eggs and hollandaise sauce on top. There is a cup of coffee and glass of orange juice on the table

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement