Hollandaise Sauce: The Classic

Preparation info

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About


  • 225 g (8 oz) unsalted butter
  • 2 tablespoons malt or whi


Melt the butter in a pan then leave it to cool slightly so that it is just warm when added to the sauce; if it is too hot, the sauce will curdle. The butter will have separated, leaving all its solids in the base of your pan, which you can discard, so you will only be adding the butter oil to the sauce. This is clarified butter.

Boil the vinegar with the peppercorns until reduced by hal