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best pan for fish

Hollandaise Sauce

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  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 4


  • 1 tablespoon white wine vinegar
  • 3 tablespoons of white wine
  • 1 teaspoon of crushed peppercorns
  • 4 egg yolks
  • 2 tablespoons of water
  • 250g (9oz) clarified butter
  • juice of a lemon
  • salt


  1. First make your reduction by placing the vinegar, white wine and peppercorns in a pan. Bring to the boil and cook till its reduced by about a third.
  2. While you’re reduction is cooking you can clarify the butter by heating it till its melted and allowing it to stand for a couple of minutes ( i use the microwave to do this). skim any impurities off the surface and then pour off the butter leaving the solids behind.
  3. When the reduction has cooled a little add in your egg yolks and water then whisk the mix together in a large bowl.
  4. Set the bowl over a pan of simmering water and whisk continuously until the sauce becomes smooth, creamy and resembles double cream.
  5. Remove the bowl from the heat and gradually, little by little whisk in the clarified butter.
  6. season with salt and a little lemon juice before passing your sauce through a fine sieve.
  7. Serve the sauce immediately though it will keep for about an hour in a warm place.


goes with any type of fish