![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Hollandaise sauce
- Published: 31 Oct 04
- Updated: 18 Mar 24
Our simple and easy-to-follow hollanaise recipe makes the perfect hollandaise sauce, every time. Serve the silky sauce over eggs for breakfast or with grilled fish for dinner.
![Hollandaise sauce](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/327756-1-eng-GB_hollandaise-sauce.jpg)
To use up the leftover egg whites, Â why not make these super easy soft amaretti biscuits.Â
Ingredients
- 3 tablespoons white wine vinegar
- 6 black peppercorns
- 1 bay leaf
- 1 blade (whole) mace
- 2 egg yolks
- 110g diced unsalted butter, at room temperature
- Good squeeze of lemon juice, to taste
Method
- Â Put the vinegar, peppercorns, bay leaf and mace into a small, heavy-bottomed saucepan over a low heat. Bring to the boil, then reduce the heat and simmer until reduced to about 1 tablespoon. Strain the reduced mixture into a heatproof glass bowl.
- Â Add the egg yolks to the strained reduction with 1 small cube of the butter and a little salt and freshly ground black pepper. Set over a pan of gently simmering water and whisk until slightly thickened. Remove the bowl from the heat if you have to leave it for any reason.
-  Return the bowl to the pan of simmering water and whisk in the remaining butter, a few cubes at a time, until it’s all incorporated and you have a good thick sauce. If you think it’s too hot, take the pan and bowl off the heat and continue. Whisk in a good squeeze of lemon juice.
- Recipe from November 2004 Issue
delicious. tips
Watch our how-to make hollandaise video below…
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter