Hollandaise sauce

Made with just 4 simple ingredients, this homemade hollandaise recipe is a must-try. Serve it with poached eggs or chargrilled salmon for a restaurant-quality touch.

Hollandaise sauce

Makes

1 cup

Prep

5m

Note: + cooling time

Cooking

10m

Ingredients

  • 1 tbs white wine vinegar
  • 2 Coles Australian Free Range Egg yolks
  • 150g butter, melted
  • 1 tbs lemon juice

Method

STEP 1

Place the vinegar and 1 tbs water in a small frying pan. Season with freshly ground black pepper. Place over high heat and bring to the boil. Cook until liquid reduces by half. Cool completely.

STEP 2

Use a balloon whisk to whisk the vinegar mixture and egg yolks in a heatproof bowl until pale and creamy.

STEP 3

Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Continue whisking until the mixture thickens slightly. Whisking constantly, gradually add the butter, in a thin, steady stream. Whisk until well combined and the sauce thickens slightly. Remove from heat. Stir in the lemon juice and season with pepper to taste.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.