Hollandaise Sauce

A rich & creamy sauce, traditionally served with asparagus as well as Eggs Benedict.


  • 175g Softened Butter
  • 3 tbsp White Wine Vinegar
  • 1 Fresh Bayleaf
  • 6 Black Peppercorns
  • 3 Egg Yolks
  • 2 tbsp Water
  • Salt & Pepper


  1. Melt, then cool the butter
  2. Boil the vinegar, bay leaf and peppercorns until reduced to 1 tablespoon
  3. Strain into a heat proof bowl and discard the flavourings
  4. Beat the yolks with the water and then with the reduced vinegar until frothy
  5. Place the bowl over a pan of simmering water and continue to beat until the sauce thickens. Gradually beat in the butter, beating each addition in thoroughly.
  6. The sauce should be thick, shiny and served lukewarm