Quick and Easy Hollandaise Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

We got this foolproof hollandaise recipe from Kirsty Williams, a great family friend. It’s now one of our go-to sauces at the Shack and never (touch wood) seems to curdle. It’s worth using really good, organic, free range eggs.


  • 250 g butter
  • 3 large organic egg yolks
  • juice of ½


Melt your butter in a small pan on a medium-low heat (or in a microwave). Take it off the heat as soon as it melts and pour into a jug. Pop your egg yolks in a small bowl, then using a hand whisk or a hand blender (which is better as your bowl will move around less) keep mixing as you very slowly drip in your butter. Keep it slow as this is when it can curdle. Once you’ve added half your butter