Hollandaise sauce

Hollandaise sauce

  • serves 2
  • A little effort

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.



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


  • 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.