Hollandaise sauce is the perfect addition to the egg brunch, whether you like yours with spinach, ham, or salmon. A classic sauce, it takes only a few minutes to prepare, but takes a bit of practice to perfect. Fear not as we have a few tips on how to make hollandaise sauce easily and with this recipe, you won't just be making it on a weekend!
We will say straight away that the classic hollandaise recipe does not use vinegar. You can, of course, add it if you like the additional tart note, but you should be able to get the right acidity from just lemon juice.
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How to make hollandaise sauce
- Egg yolks, 3
- Unsalted butter, 150 grams
- Juice of one large lemon
- Salt, to taste
1. Melt the butter in a pan and whisk the egg yolks in a heat-proof mixing bowl.
2. Bring water the boil in a separate saucepan. Add the butter, lemon juice and salt to the egg yolks and gently whisk over the pan of boiling water. You want gently steaming action but no more, to prevent overcooking.
Voila, your warm hollandaise is ready to be poured over your poached egg.
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