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Hollandaise Sauce Recipe

Cowbridge Kitchen

This classic French Hollandaise Sauce recipe is easy to make, and the Hollandaise sauce is perfect for making a classic Eggs Benedict or a Béarnaise sauce.

When it comes to making this type of sauce then the French are the experts. This Hollandaise sauce belongs to the Mayonnaise sauce family in that it is made with Egg Yolks and Fat.

The main difference between a Hollandaise sauce and a Béarnaise sauce is the addition of white wine.

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This takes about 30 minutes to make
30 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 16g
1 tablespoon

Calories: 85
Protein: 0.9g
Fat: 9.1g
Carbohydrates: 0.3g
Fiber: 0g
Sugar: 0.1g
Nutritional information Nutrition
This recipe will serve upto 4 people Table for Two Servings
Tricky : This recipe is a bit tough
Anybody can have a go at this recipe, but you need some experience to make this.
Chefs hat Difficulty
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    How to make Hollandaise Sauce

    The culinary experience of the French is unquestionable and the French cuisine is responsible for many great recipes, this Hollandaise Sauce is no exception.

    Hollandaise Sauce is traditionally used in Eggs Benedict and Eggs Napolean.

    Hollandaise Sauce is not dissimilar to Mayonnaise in the fact that it is an egg based sauce made with oil and Hollandaise is a hot egg based sauce made with butter.

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    serving tray Cuisine:French
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    125 g Butter
    2 Eggs
    1 teaspoon of Lemon juice
    Bunch of Tarragon

    Cooking Instructions

    1. Dice the butter up in to small cubes , and separate the egg yolks.
    2. Get a small pan of boiling water on the stove , then reduce to a simmer.
    3. In a plastic container , on top of the pan you need to add both of your egg yolks and lightly whisk.
    4. Next start adding your butter one lump at a time , and whisk until it is melted into the eggs.
    5. Continue adding the butter this way until it is all in , and your sauce is thickening up.
    6. Add the chopped tarragon , just a good handful.
    7. Mix in the lemon juice , and the sauce is ready.
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    Tips -
    Other ideas:

    Be careful not to heat this too fast, as the eggs might seperate.

    Here is a really great idea to keep this hot and ready to serve, tip the sauce into a Thermos Flask, it will keep hot for hours with out seperating.

    Adding White Wine & Shallots to this recipe will make a Béarnaise Sauce.Add+ 💬
    White wine