Hollandaise Sauce

The Quick and Easy Floyd Way

Preparation info
  • Makes

    450 ml

    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

What a fuss some people make about Hollandaise Sauce. Don’t panic.


  • 700 g (½ lb) unsalted butter
  • 6 eggs
  • juice of


Melt the butter in a pan with a pouring lip. Break the eggs into a food processor, add the lemon juice and pepper and switch on. Pour the hot melted butter in an even stream into the whisking eggs until the sauce has thickened. To keep warm, place over a pan of recently boiled water until ready to serve.