Hollandaise sauce

Hollandaise sauce

Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof techniqu. Then serve on top of eggs or asparagus.



  1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool.

  2. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm.

  3. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper.

  4. Season to taste with salt and pepper and a little lemon juice.

Recipe Tips

You can always skip the reduction of the vinegar and just use 1 tablespoon of good quality white wine vinegar.

If the hollandaise gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube.