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Appears in

By Nigella Lawson

Published 1998

  • About

Hollandaise is really a kind of hot mayonnaise. As children we all took turns standing on the chair pushed up against the stove, to stir the butter we’d conscientiously cut into cubes before starting into the swell of eggs in the pudding basin which was suspended above a pan of boiling water. It wasn’t until relatively recently that I came across a made-for-the-purpose bain-marie; previously, I had no idea they existed. So you needn’t worry: a bowl and an ordinary saucepan is all you