Rich hollandaise sauce

Rich hollandaise sauce


1 person made this

About this recipe: This lovely hollandaise sauce is the perfect accompaniment to so many dishes including asparagus, string beans and of course eggs Benedict.


Serves: 4 

  • 5 tablespoons white wine vinegar
  • 1 bay leaf
  • 3 whole peppercorns
  • 200g butter
  • 6 egg yolks
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. In a saucepan, bring the white wine vinegar to the boil and add the bay leaf and peppercorns. Cook until reduced by half and strain into a clean bowl. Discard the bay leaf and peppercorns.
  2. Melt the butter until the solids fall to the bottom of the saucepan. Set aside.
  3. Blend the egg yolks in a food processor and add the vinegar reduction. Slowly add the butter, omitting the butter solids, blending constantly until the sauce thickens. Add the lemon juice and seasoning. Serve warm.

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