Hollandaise has a reputation for being temperamental. Keep the heat gentle and add the butter slowly, and it isn't.
Ingredients
- 2 egg yolks
- 125g butter, melted and slightly cooled
- 1 tbsp lemon juice or white wine vinegar
- Salt, and a pinch of cayenne pepper (optional)
Method
- Whisk the egg yolks with the lemon juice or vinegar and a tablespoon of water in a heatproof bowl.
- Set the bowl over a pan of gently simmering water, not touching the water, and whisk continuously until the mixture thickens and turns pale.
- Take the bowl off the heat and slowly whisk in the melted butter, a little at a time, until you have a thick, glossy sauce.
- Season with salt and cayenne if using. Serve immediately -- it doesn't reheat well.
A note on safety: because the yolks here are only gently warmed rather than fully cooked, this is exactly the kind of dish the Food Standards Agency has in mind when it advises extra care for vulnerable groups -- pregnant women, young children, and older people -- unless you're using British Lion or Laid in Britain assured eggs, or a pasteurised egg product. More on that in our Lion Mark explainer.
Related reading
This is the sauce behind Eggs Benedict. Made this and have spare egg whites left over? Don't waste them -- see our meringue recipe. See all egg recipes.