Masterclass Hollandaise sauce

Masterclass Hollandaise sauce

This versatile Hollandaise sauce recipe is delicious with fish and spring vegetables

, 21 September 2015

(1 vote)

Masterclass Hollandaise sauce
  • 20 Mins

  • Serves: 6

  • Price: 21p per serving

Nutritional Info
Each 15g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1897kJ/453kcal.
  • 4 tbsp white wine vinegar
  • 1 bay leaf
  • 6 black peppercorns
  • 3 large egg yolks
  • 150g unsalted butter, at room temperature, cut into 1/2cm cubes
  • A small squeeze of lemon juice
  • Griddled asparagus, to serve
  • Fill a large bowl with cold water. Put the vinegar, bay leaf, peppercorns and 3 tbsp water in a small pan, then simmer, uncovered, until reduced to about 2 tbsp. Immediately dip the pan base in the bowl of water, to cool it down and stop the mixture evaporating.

  • Put the egg yolks in a large bowl with 15g of the butter and a small pinch of salt. Beat together until well blended. Carefully strain the vinegar and herb reduction through a sieve into the egg mixture.

  • Put the bowl on top of a pan that's a quarter full of simmering water - make sure the bottom of the bowl doesn't touch the water. Whisk with a balloon whisk, or an electric handmixer, on a slow speed, for 3-4 minutes, until pale and beginning to thicken.

  • Do not allow the mixture to overheat or the eggs may scramble. If the sauce seems to be getting too hot, remove the bowl from the pan and add a few drops of cold water, then continue whisking.

  • Beat in the remaining butter, on a slow speed, a cube at a time. Beat well after each addition and allow it to emulsify - combine and thicken - before adding more.

  • When the sauce has a light, creamy consistency, remove from the heat and whisk for another minute. Stir through the lemon juice and season. Serve poured over the asparagus.

  • If the sauce starts to separate or 'split' - transfer it to a bowl using a spatula. Add a tiny amount of cold water, then whisk in the rest of the butter, a little at a time.

  • You can make the sauce faster in a food processor. Put the yolks and vinegar reduction in the processor. Melt the butter in a pan - it will separate and the solids will sink.

  • With the mixer running, slowly pour the liquid (but not the solids) over the yolks. If the sauce is too thick, thin it down with a little water. Add the lemon juice and season.

  • To make a bearnaise sauce, to go with steak - add shallot, chopped tarragon and cracked pepper.

  • Replace the lemon juice with orange juice to make a maltaise sauce - great with white fish and veg such as asparagus and broccoli.

  • Fold a little whipped cream into hollandaise right at the end, to transform it into a mousseline sauce - great with subtle tasting fish dishes. Adding the cream at the end makes it less likely to separate.