Hollandaise sauce
- Lulu Grimes
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Serves 2
Easy
Cook: 10 mins
A star rating of 4 out of 5.119 ratingsRate
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Learn how to make hollandaise sauce for eggs benedict or other brunch dishes. This classic creamy sauce takes just 10 minutes to whip up.
Gluten-free
Nut-free
Vegetarian
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Apricot pancakes with honey butter
A star rating of 4.9 out of 5.9 ratings
Lulu's tips for the perfect hollandaise sauce:
- Hollandaise is famously enjoyed with eggs Benedict, but I also like to serve it with steamed asparagus, poached salmon or roasted new potatoes. A little chopped tarragon or chives stirred through at the end adds a lovely fresh flavour.
- I always keep the heat low when making hollandaise, ensuring it's over a bowl of simmering water rather than direct heat and whisking constantly. Gentle heat is the key to a smooth, velvety sauce, as overheating can cause it to split.
- For a subtle twist, I sometimes use tarragon vinegar instead of white wine vinegar, which gives the sauce a delicate herbal note—especially lovely if you’re serving it with fish.
- Hollandaise is best served as soon as it's made, but if I need to hold it for a short time, I keep it somewhere warm rather than reheating it. This helps the sauce stay smooth without curdling.
Ingredients
Nutrition
Units:
MetricUS
-
125g butter
-
2 egg yolks
-
½ tsp white wine vinegar
or tarragon vinegar
-
squeeze of lemon juice
-
pinch of cayenne pepper
To make eggs benedict
-
1 muffin
halved
-
2 slices of ham
warmed
-
2 poached eggs
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Nutrition: Per serving
-
kcal529
-
fat57g
-
saturates34g
-
carbs0.5g
-
sugars0.4g
low
-
fibre0g
-
protein3g
-
salt1.19g
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Method
-
step 1
Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
-
step 2
Put the egg yolks, white wine or tarragon 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.
-
step 3
Then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
-
step 4
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.)
-
step 5
Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
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step 6
To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, August 2005
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A star rating of 4 out of 5.119 ratings
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