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White asparagus with hollandaise sauce
Photo: cyclonebill from Copenhagen, Denmark, Wikimedia Commons, CC BY-SA 2.0 (cropped)

Sauces · Recipe No. 163

Hollandaise Sauce

Hollandaise Sauce made with white wine vinegar, lemon, butter and egg yolk. The recipe serves 10; change the portions and units below and the amounts update.

  • Serves 10

Method

  1. Make a reduction of vinegar and lemon juice to 1/3.

  2. Add cold water allow to cool for a few minutes whisk in egg yolks.

  3. Whisk over a bain marie until mixture starts to thicken.

  4. Gradually add clarified melted butter whisking continuously.

  5. Strain and serve.

Tip: tap a step to tick it off as you cook.

Shopping list for 10 portions

Fruit & veg

Dairy & eggs

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR163” and the original recipe card.