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This homemade hollandaise recipe is quick to make, creamy and delicious. Perfectly paired with poached eggs, baked potatoes or salmon, it will bring your dish to new heights.

  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes
Glass container of hollandaise sauce with a plate of salmon and salad in the background


  • 2 tbs white wine vinegar
  • 4 black peppercorns
  • 2 tarragon sprigs
  • 1 Coles Australian Free Range Egg yolk
  • 100g unsalted butter, melted
  • 2 tsp lemon juice

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the vinegar, peppercorns and tarragon in a saucepan over low heat. Bring to a simmer. Cook for 1-2 mins or until the mixture reduces to 2 tsp. Strain through a fine sieve into a heatproof bowl. Discard solids.
  2. Step 2

    egg yolk and place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a balloon whisk to whisk while gradually adding the butter in a thin, steady stream. Whisk until thick and creamy. Remove from heat. Season and stir in the lemon juice.