Hollandaise sauce
A classic silky hollandaise prepared with a slow vinegar reduction and gently whisked egg yolks for a rich, buttery sauce perfect for eggs, vegetables, or fish.
Updated : 23 December, 2025
Easy
Ingredients
3 tablespoon
White wine vinegar
6
Peppercorns
1
Laurel leaf
2
Egg yolks
125 grams
Butter
to taste
Lemon juice
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Add the vinegar to a small saucepan along with the peppercorns and bay leaf, then reduce over a high heat until only about 1 tablespoon remains. Strain out the peppercorns and bay leaf and leave the reduction to cool.
Step 2
In a large heatproof bowl, whisk together the two fresh egg yolks and the cooled vinegar reduction. Set the bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water, and whisk until the mixture becomes lukewarm.
Step 3
Slowly stream in the melted butter, whisking constantly, until the sauce thickens and becomes smooth. Remove from the heat and season with salt and pepper. Adjust the flavour with additional salt, pepper, and a little lemon juice to taste before serving.
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