Kitchen Tips

How to make the perfect hollandaise sauce

Follow our simple steps to make the most delicious hollandaise sauce for your next Sunday morning eggs bene, or jazz up the classic with some fresh new flavours. It couldn't be easier!

Hollandaise sauce is a wonderfully silky and tasty emulsion of melted butter, egg yolks and lemon. Notorious for being difficult to make, it's surprisingly quick and easy if you use a processor or blender – and it's actually quite versatile, both in terms of different flavours (see below) and what you can serve it with.
Whizz three egg yolks, 1 tablespoon of lemon juice, salt and pepper in a blender until pale and smooth. Slowly pour in 180g melted butter with the motor running. Leave to rest for one minute before serving, or gently reheat in a bowl set over simmering water.
While a classic with the traditional eggs benedict, you can also serve over vegetables such as asparagus or brocolli, with steak as an alternative to béarnaise, or as a sauce on savoury French toast.

4 ways to get creative with hollandaise:

1. Coriander and lime hollandaise: Swap the lemon juice for lime juice and blend in a handful of chopped coriander, serve with seafood.
2. Pesto hollandaise: Make the base recipe, then whisk in a teaspoon of pesto (taste and add more if desired). Serve with asparagus, broccoli or eggs.
3. Smoked paprika hollandaise: Whisk ½ a teaspoon of smoked paprika into the finished sauce for a Tex-Mex take on eggs bene.
4. Turmeric hollandaise: Swap the lemon juice for orange and blend in up to ½ a teaspoon of ground turmeric. Add a little at a time so the subtle flavour and golden hue will enhance but not overpower the sauce.