How to make easy Hollandaise sauce

6 servings Prep: 5 mins, Cooking: 5 mins
Rate this recipe
Caro de Waal shows you in a few easy steps. See the VIDEO included.

By Food24 October 07 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

300 g butter
2 eggs — just the yolks
2 tsp Dijon mustard
Juice lemon — halved
freshly ground black pepper
Tap for ingredients
Tap for ingredients


Place 300g butter into a measuring jug and place into the microwave for 2-3 minutes until piping hot.
Separate the eggs and place the 2 yolks into a high glass container (I use a large measuring jug here too).
Add the mustard, lemon juice and a good grinding of black pepper and large pinch of salt.
Blend this with a hand blender.
When the butter is really hot, pour it in a very thin, slow stream into the egg mixture. It must be almost boiling, as this is what cooks the egg yolks, you don’t want that ‘eggy’ flavour.
You must keep the blender on and make sure to not add too much butter as it will split the mixture.
When the butter is finished you should have the right consistency.
Season to taste.

Tip: If you would like it to be thicker, add more melted butter in a thin stream as you’ve been doing.
       If you would like it a bit thinner, add a splash of hot water and mix thoroughly.
See the fabulous VIDEO of how to do this.

Ladle this silky Hollandaise over a delicious Eggs Benedict with Parma ham.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.