Hollandaise Sauce


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Hollandaise is a warm emulsion of cooked egg yolk and melted butter, rather like a hot version of mayonnaise. It’s one of the few buttery sauces that can be served with fried food and, if you get it right, you can tailor it to your heart’s content with additional, flavourings.


  • 200g (7 oz/ sticks) butter
  • 3 egg yolks
  • 50ml (2fl oz/¼ cup) white wine
  • 1 teaspoon lemon juice
  • a dash of Tabasco sauce or cayenne pepper
  • salt


Clarify the butter by heating it slowly in a small saucepan.

Whisk the egg yolks and white wine together over a low heat until thick like a cooked sabayon.

Remove from the heat and gradually whisk in the butter oil, adding a spoonful at a time. Finally, whisk in the lemon juice, Tabasco sauce or cayenne and season with salt.


Mint and thyme are common flavourings. Otherwise, I tend to leave it be, but you can also add saffron or ground almonds.