Hollandaise sauce

There's so much to love about this rich buttery sauce.

  • 15 mins cooking
  • Serves 4
  • Print
It's best known as the tangy finisher to the classic breakfast favourite - eggs Benedict. An emulsion of melted butter, lemon juice and egg yolks, you can't beat this silky breakfast sauce. Once you've mastered this one, you'll never have to buy breakfast out again!
Hollandaise sauce is one of the 'mother sauces', the five sauces proclaimed as fundamental and essential to French cuisine by legendary chef Auguste Escoffier.
Looking for more hot breakfasts?


Hollandaise sauce
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice or water
  • sea salt and freshly ground black pepper
  • 150 gram butter, melted


Hollandaise sauce
  • 1
    Place egg yolks, water, lemon juice and seasoning in a large bowl. Put bowl over a saucepan of barely simmering water and whisk until eggs have doubled in volume, being careful eggs do not get too hot and begin to curdle.
  • 2
    Whisking continuously, add warm melted butter in a thin and steady stream until sauce has thickened and increased in volume again.
  • 3
    Check seasoning and serve sauce immediately, or cover closely and keep in a warm place for up to four hours before serving.

More From Women's Weekly Food