Hollandaise sauce

Hollandaise sauce

This is essential for eggs Benedict. To complete the dish you just need a couple of poached eggs sitting on either a bed of wilted spinach (low starch option) or a couple of slices of spelt sourdough, toasted.
Prep Time 15 mins
Total Time 15 mins
Servings 2


  • 125 g butter grass fed if possible
  • 2 egg yolks
  • 1/2 tsp tarragon vinegar white wine vinegar can be used
  • lemon juice
  • cayenne pepper
  • ice cold water
  • salt


  • Melt the butter in a saucepan and skim off the white solids to clarify it. Keep the butter warm.
  • Put the egg yolks and tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until thick and light in colour, this should take approx 5 minutes.
  • Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. Sometimes it gets a bit thick so just add a little more water.
  • Add a splash of lemon juice and cayenne to taste.
  • Pour over the poached eggs with toast or spinach and serve.


You could add some lightly fried shallots and chopped tarragon to make it into a bearnaise sauce to serve with steak. Hollandaise also goes well with fish.

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