Recipes > Sauce Recipe > Foolproof Hollandaise Sauce

Foolproof Hollandaise Sauce

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A Hollandaise sauce that anyone can make

It’s against all the rules to make hollandaise my way – but it works. Have a go. You’ll soon be serving hollandaise sauce with eggs, fish and all kinds of vegetables – try it with purple sprouting broccoli. You could even make your own eggs Benedict for brunch this Sunday.

Serve:

10-12

Preparation time:

5 mins

Cooking time:

10 mins

Cost:

Difficulty:

Ingredients

400g clarified butter
4 egg yolks
50-75ml white wine vinegar
Knorr Aromat Seasoning

My foolproof hollandaise sauce is a great example of how I like to cook – I’m not a food snob or a cooking purist, and it’s not about following the rules, it’s just about getting great results.

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Method

1. Heat a pan of hot water to a gentle simmer. Put the butter, egg yolks and, finally, the white wine vinegar in a Pyrex or stainless steel bowl over hot water and start whisking it together. The bowl shouldn’t touch the water beneath it. Season with Knorr Aromat.

2. Keep on whisking until it gets to the consistency you want – this will take about five minutes. When the whisk leaves a ‘trail’ in the sauce, that’s when you know it’s cooked.