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
Better version
The classic hand-whisked method over gentle heat for a silkier finish.
Per serving£0.65
Total cost£2.60
Time20 min
Ingredients for 4
- 3 egg yolks , medium, free-range
- 175 g unsalted butter , cubed
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice , freshly squeezed
- 1 tbsp water
- 1 pinch cayenne pepper
- sea salt , to taste
Method
- Gently melt the butter in a pan, then set aside to settle while you make the base.
- Whisk the egg yolks, vinegar, lemon juice and water in a heatproof bowl set over a pan of barely simmering water.
- Whisk continuously for 3-4 minutes until pale, thick and the whisk leaves a ribbon trail.
- Take the bowl off the heat and slowly pour in the melted butter, whisking constantly, leaving the milky solids behind in the pan.
- Season with sea salt and a pinch of cayenne, and serve warm.
Equipment
- heatproof bowl
- saucepan
- balloon whisk
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.