Ok, we all love a good sauce, and this is one that most people seems trepadacious to make. Hopefully this will make it easy. Hint: Make the mayo first to understand how it's similar to a Hollandaise in process and patience (my friends) patience!


  • 3 egg yolks

  • 2 tbs white vinegar (preferably white wine)

  • 2 tbs lemon juice

  • salt and pepper

  • 200g butter, cut into small cubes


  • 1.

    Before you start cooking, make a double boiler. That is a bowl (preferably a glass one) over a saucepan with simmering water. Make sure the water is not boiling, or touching the bottom of the bowl.

  • 2.

    Place egg yolks into a cold glass bowl and add vinegar and lemon juice. Beat until combined.

  • 3.

    Place bowl in the double boiler and constantly whisk the egg mixture while heating (do not turn up the temp as this will scrmble the eggs - this is all about patience!) until thickened.

  • 4.

    Once thickened, add a cube of butter in and mix well. Keep adding cubes of butter until your reach the consistancy you want (like the mayo, once it has emulsified, you can add more in!)

  • 5.

    Taste and season as needed.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 263kj
  • Fat Total 28g
  • Saturated Fat 17g
  • Protein 1g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 116mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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**Hollandaise is not only good for Eggs Benedict, but have you thought about vegetables, or a beaustiful piece of steak? ** Hollandaise is also the base for Bernaise sauce - once the Hollandaise is made, add 1 finely chopped eschallot, 2tsp finely chopped tarragon and/or 2 tsp finely chopped chervil (less is dry being used)

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