How To Make The Perfect Hollandaise

This French classic makes the perfect accompaniment for salmon, fish, steamed veg, asparagus or Eggs Benedict.  Make just before serving and enjoy within minutes. 









2tbsp white wine vinegar 

3tbsp water

1 bay leaf

8 peppercorns

3 organic free-range 
egg yolks

160g unsalted butter (must be at room temperature), cubed

squeeze lemon juice

1)Simmer the first 4 ingredients in a pan until reduced to about 1tbsp, then strain into a glass bowl. Add 1tbsp water.

2)Whisk in the yolks and season well. Put the bowl over a pan of barely simmering water.

3)Add a knob of butter at a time, ensuring each is well whisked in before adding next. Cook for 2 mins more until thickened  and add lemon juice.

Free Newsletter

Sign up for our daily fashion news, beauty buys, competitions and offers from W&H, Time Inc. UK and its partners.


woman&home magazine

  • Subscribe to w&h from only £28.99