Making Hollandaise

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

A heavy pan is important for hollandaise so heat is evenly distributed and the eggs cook to a close-textured mousse; copper is the ideal metal.


  • ¾ cup/175 g unsalted butter
  • 3 tbsp/45


  1. Melt the butter, then skim the froth from the surface with a spoon. Let it cool until tepid.

  2. In a small heavy saucepan, whisk the water and egg yolks with a little salt and pepper for 30 seconds until thoroughly combined and light in c