Another Classic French sauce.

Eggs Benedict using Hollandaise sauce
Eggs Benedict with Hollandaise sauce

A mixture of butter and eggs, flavoured with lemon juice. This is a key ingredient in eggs Benedict,  and it’s also great over asparagus or with salmon. A dash of whipped cream folded into hollandaise makes a mousseline sauce.

The key when making it is to keep the heat as gently as possible (as soon as it starts to thicken be extra cautious) and don’t let the mixing bowl touch the water in the saucepan.

Equally, be careful not to let the eggs get too hot or they will scramble. If it gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube.


  • 2 egg yolks
  • 1 tablespoon freshly squeezed lemon juice (or white wine vinegar – but preferably add a squeeze of lemon at the end if using)
  • 125 g / 1/2 cup  / 1 stick of unsalted butter, melted
  • Pinch cayenne pepper, or black pepper
  • Pinch salt


  1. In stainless steel bowl, add the egg yolks and lemon. Whisk until thoroughly beaten and doubled in size.
  2. Bring a saucepan of water to a gentle simmer. Place the bowl over the saucepan.
  3. Then the butter is added very slowly, while the mixture is being continually beaten and held over a pot of simmering water.
  4. Eventually it will thicken, enough to resist the wrist. Then the butter can then be added more quickly.
  5. Finally season to taste.

If you want to prep the sauce a little in advance, when it is finished pour it into a thermos flask and store in that until you are ready to use it. The sauce doesn’t reheat well!