How to Make Hollandaise Sauce
Serves: 2 PeopleRich, silky and the crowning glory of Eggs Benedict, hollandaise sauce has a reputation for being tricky. It doesn't need to be. Michelin-starred chef Paul Ainsworth's classic method uses a quick herb and wine reduction for depth, then gently whisks it into egg yolks over a bain-marie before the butter goes in.
The yolks do most of the work, which is why we make ours with St. Ewe Rich Yolk eggs. Their deep orange yolks give a sauce that's more golden, more velvety and fuller in flavour than a standard egg can manage.
Watch Paul make it below, then follow the step-by-step recipe. Ready in 12 minutes.
Instructions
- - Step 1Melt the butter gently over a medium heat to clarify it, skimming off any white foam. Keep it warm.
- - Step 2In another pan, bring the shallot, thyme, tarragon, white wine vinegar and wine to the boil to cook off the alcohol. Strain and set aside.
- - Step 3Simmer 2cm of water in a pan and sit a heatproof bowl over it to make a bain-marie. The bowl shouldn't touch the water.
- - Step 4Separate your Rich Yolk eggs and put the yolks in the bowl. Whisk the 2 yolks with 20ml of the wine reduction until thick and pale.
- - Step 5Take the bowl off the heat and slowly whisk in the warm clarified butter, a little at a time, until smooth and thick.
- - Step 6Season with salt and pepper, then serve straight away.
Ingredients
- 2 St Ewe Rich Yolk Egg
- 250 grams Salted Butter
- 1 Shallot Finely Chopped
- 1 bunch Thyme
- 1 bunch Tarragon
- 100 grams White Wine Vinegar
- 100 grams White Wine
- 1 pinch Salt
- 1 pinch Black Pepper
Why the egg matters in hollandaise
Hollandaise is an emulsion: egg yolks hold melted butter and a little acid together in a smooth, stable sauce. With so few ingredients, the yolk carries the colour, the richness and much of the flavour.
Our Rich Yolk eggs come from hens on a diet that gives them deep orange yolks. In hollandaise that means a naturally golden sauce with a fuller, creamier taste, no colouring needed.
Tips for perfect hollandaise
- Keep the heat gentle - The water under your bowl should barely simmer. Too hot and the yolks scramble.
- Add the butter slowly - A thin, steady stream gives the yolks time to absorb it. Rush it, and the sauce can split.
- Use warm, not hot, butter - Clarified butter around body temperature blends most smoothly.
- Whisk constantly - Keep everything moving so no part of the sauce overheats.
- Taste before serving - A pinch more salt or a drop of the reduction can lift the flavour.
How to fix split hollandaise
If your sauce looks grainy or oily, it has split. Don't throw it away! Do this instead…
- Take the bowl off the heat straight away.
- Whisk in a splash of cold water, about a teaspoon at a time, until the sauce comes back together.
- If it still won't come back, whisk a fresh yolk in a clean bowl, then slowly whisk the split sauce into it.
Serving ideas
What to serve with hollandaise
- Eggs Benedict: toasted English muffins, ham and a perfectly poached egg, finished with a generous spoonful.
- Eggs Royale: swap the ham for smoked salmon.
- Asparagus: spoon over steamed British asparagus in spring.
- Fish: serve with poached salmon or pan-fried white fish.
- Steak: a rich alternative to peppercorn sauce.
A golden touch for Christmas
Hollandaise turns Christmas morning into an occasion. Serve it over smoked salmon and eggs for a festive brunch, or alongside your Festive Brunch Board. It also works beautifully with roast salmon or a side of greens on the big day.
