Skip to main content
Sauces & Dressings

Hollandaise Sauce

A rich butter sauce rather like a warm mayonaise, is perfect for either steamed or grilled fish, such as salmon, or fresh vegetables such as broccoli, asparagus or new potatoes.

Serves 3

Difficulty
Easy
Preparation Time
Less than 15 minutes
Cooking Time
Less than 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  3  Servings

  • 30ml
    White wine or tarragon vinegar
  • 15ml
    Water
  • 6
    Black peppercorns
  • 1
    Bay leaf
  • 115g
    Butter
  • 2
    Egg yolks
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 15 minutes
  • Cooking :
    Less than 30 minutes

Method

  1. Place the vinegar, water, peppercorns and bay leaf in a saucepan. Simmer the liquid gently until it has reduced by half. Strain and allow to cool.
  2. In a separate bowl, cream the butter until soft.
  3. In a double boiler, or a heatproof bowl sitting over a saucepan of gently simmering, but not boiling, water: whisk the egg yolks and infused vinegar liquid together gently until the mixture is light and fluffy.
  4. Gradually add the butter a tiny piece at a time - about the size of a hazelnut will be enough. Whisk quickly until all the butter has been absorbed before adding any more.
  5. Season lightly and, if the sauce is too sharp, add a little more butter. Serve immeadiately.

Notes

The secret of sucess is patience. Slowly and thoroughly work in the butter to give a thick, glossy texture. For a thinner version of the sauce, stir in 10-30ml of single cream.