Sauce Hollandaise with Mustard

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

An excellent accompaniment to any grilled or sautéed fish. The cream lightens the sauce, but it can be made without it.


  • 175 g/6 oz unsalted butter
  • 50 ml/2 fl oz white wine vinegar
  • Pinch of crushed white peppercorns
  • 1 small shallot, finely chopped
  • 2 egg yolks
  • 2 tbsp water
  • juice of ½ lemon
  • Pinch of cayenne pepper
  • Salt
  • 2 tbsp whole grain mustard
  • 50 ml/2 fl oz double cream, whipped (optional)


    Clarify the butter by placing it in a double saucepan over simmering water until the butter has melted and cleared. Remove the scum from the top and carefully pour off the pure fat; discard the thin milky liquid left behind. Keep the fat warm.

    Combine the vinegar, peppercorns and shallots in a saucepan and bring to the boil. Reduce the liquid to a quarter of its original volume and then allow to cool. Take a round-bottomed bowl and set it over a saucepan of very hot but not quite boiling water. In this, whisk together the vinegar mixture and the egg yolks with the 2 tablespoons of water. Continue whisking until the mixture becomes as thick and smooth as double cream. When it has reached this stage, very slowly add the warm butter, whisking continuously. The butter must be added slowly; if it is added too fast or not whisked in properly, it will separate. If the mixture becomes too thick, add a few drops of warm water to thin it slightly. When all the butter is incorporated, season with the lemon juice, a pinch of cayenne and a little salt. Pass the sauce through muslin to remove both the peppercorns and the shallots. Then whisk in the grain mustard and fold in the whipped cream.

    Once made the sauce cannot be kept warm and must be used straightaway.