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


  • 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


  • 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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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