Sauces
French
FrenchHollandaise Sauce
A rich, buttery emulsion of egg yolk and lemon. Basic is a quick blender method, Better is a properly whisked classic over a bain-marie, and Ultimate builds in a reduced wine-and-shallot infusion with clarified butter.
Vegetarian
Gluten-free
Nut-free
Budget version
Speedy blender hollandaise made with melted butter and bottled lemon.
Per serving£0.45
Total cost£1.80
Time10 min
Ingredients for 4
- 3 egg yolks , medium
- 150 g salted butter , melted and hot
- 1 tbsp lemon juice , bottled is fine
- 1 pinch cayenne pepper
- salt , to taste
Method
- Melt the butter in a small pan or microwave until hot and foaming.
- Put the egg yolks, lemon juice and a pinch of salt into a blender or small food processor and blitz for 10 seconds.
- With the motor running, pour the hot butter in a slow, steady stream until the sauce is thick and glossy.
- Season with a pinch of cayenne and more salt to taste, then serve straight away.
Equipment
The three ways, side by side
Budget
Speedy blender hollandaise made with melted butter and bottled lemon.
Better
The classic hand-whisked method over gentle heat for a silkier finish.
Ultimate
Classic technique with a wine-and-shallot reduction and clarified butter.