Home Recipes Sauces & Marinades Hollandaise Sauce

Hollandaise Sauce

Prep Time: 10 mins


1 Tbsp lemon juice

1 Tbsp cold water

3 egg yolks

salt and white pepper

175g unsalted butter, cut into small cubes          


1. Whisk together the lemon juice, cold water and egg yolks in the top of a double boiler or heatproof bowl over a saucepan of simmering water. Don’t let the water boil hard.

2. Add the butter a cube at a time, whisking constantly. Wait until each cube has been absorbed before adding the next.

3. When all the butter has been added, remove from the heat and whisk for 2 minutes, then return to the heat and whisk for another 2 minutes.

4. Keep the sauce warm over gently simmering water until needed or you could put it in a Thermos flask. It will not separate as it cools. 

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