Sauce hollandaise

Hollandaise Sauce

Preparation info

  • Makes

    425 ml

    • Difficulty


    • Ready in

      30 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 2 tbsp white wine vinegar
  • 2 large egg yolks, beaten
  • 350 g/12 oz butter, melted
  • juice of ½ lemon
  • sea salt and freshly ground black pepper


Put 6 tablespoons water in a small saucepan over a medium heat. Add the vinegar, season with salt and pepper and simmer for 2 minutes until reduced by half and the liquid becomes syrupy. Transfer the vinegar reduction to a heatproof bowl and rest it over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water (this is called a bainmarie). Add the egg yolks and beat the mixture continuously over a low heat until it turns white, thickens and the liquid coats the back of a spoon. Don’t let the water boil or your sauce will turn into scrambled eggs!

Now add the melted butter to the vinegar reduction a little at a time, omitting any ‘milk solids’ that form at the bottom of the pan, whisking continuously. When it starts to thicken, add 1 tablespoon water, then continue adding the butter until it is all incorporated. The mixture should be smooth and light – you may need to add a little more water to achieve this consistency. Season again with salt and pepper and keep warm in the bainmarie until ready to serve. Just before serving, squeeze in a few drops of lemon juice. Taste and add more juice if you like a stronger lemony flavour.