Classic Hollandaise Sauce

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


If the sauce separates or curdles, remove from the heat and immediately whisk in an ice cube. This lowers the temperature and usually saves the sauce. If not, start again with 2 fresh yolks, slowly whisking in the curdled sauce until a new emulsion forms.

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