How to make Hollandaise sauce


4 essential Waitrose egg yolks

250ml melted unsalted butter

50ml white wine vinegar

Juice of half a lemon

Salt and pepper


1. Reduce the vinegar and lemon juice by ¾’s

2. Add two tablespoons of the mixture to the egg yolks and whisk over a bain marie until thick and it has trebled in volume. 

3. Whisk in the melted butter till all incorporated. Season to taste.

Serves: 4

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