Hollandaise Sauce

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • lb (750 g) unsalted butter
  • 6 eggs
  • Juice of 1 lemon
  • Pepper


Melt the butter in a pan with a pouring lip. Put the egg yolks and whites with the lemon juice and pepper into a food processor and turn on. Pour the hot melted butter evenly into the whisking eggs until the sauce has thickened. To keep warm, place over a pan of recently boiled water until ready to serve.

For variations you can add blanched sorrel leaves, finely chopped fresh mint and other herbs as you wish.