Hollandaise sauce

Here’s how to make the best-ever hollandaise sauce. Serve it on top of poached eggs for a cafe-style brekkie.

1 cup

5m

10m

Ingredients

  • 60g unsalted butter, chopped
  • 3 egg yolks
  • 2 tbsp lemon juice

Method

STEP 1

Combine egg yolks and 2 tablespoons of water in the heatproof bowl and place over a saucepan of barely simmering water. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.

STEP 2

Add butter, one cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely.

STEP 3

Remove the bowl from the pan. Whisk in lemon juice and season with salt and ground white pepper. Serve immediately.

 

 

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