Hollandaise Sauce recipe

Perfect for Eggs Benedict, here is how to make hollandaise sauce. With any hollandaise recipe, patience is the most important aspect to ensure the yolks don’t scramble.

1. Melt the Butter over a low heat in a saucepan then put the Butter aside.
2. Put some water in another saucepan, bring it up to simmering point then place a glass mixing bowl on top.
3. Pour the White Wine Vinegar, Egg Yolks and a good few grinds of Pepper into the bowl.
4. Constantly whisk the ingredients for up to 10 minutes over a low heat until the sauce thickens up. Be sure to keep the water at a low simmering point in order to keep the Egg Yolks from scrambling.
5. Gradually, and whilst whisking in-between, slowly pour the butter into the egg mixture – whilst trying to avoid any of the hard white bits of the Butter going in.
6. Once you’ve poured as much of the Butter in that you can, top the mixture up with water if it’s too thick.
7. Drizzle in the Lemon Juice whilst tasting as you go. When you’re happy with the flavour, your Hollondaise Sauce is ready to serve.

Try my Eggs Benedict Recipe which is perfect if you’re making your own Hollondaise Sauce.