Homemade Hollandaise Sauce

Is Hollandaise one of your restaurant favourites? How do you make Hollandaise sauce from scratch? The main components are eggs, and butter. Follow this recipe and you’ll see how easy it actually is!

Pair this sauce with a juicy rump steak and winter veg.

Enjoy it atop delicious poached eggs on an English muffin or on sourdough toast.


Cooking Methods

  • Blending
  • Cooking



Prep Time

5 minutes

Cooking Time

10 minutes


  • 80ml (1/3 cup) white wine vinegar
  • 8 peppercorns
  • 2 bay leaves
  • 4 egg yolks
  • 250g clarified butter or ghee
  • Salt and pepper, to taste
  • Lemon juice, to taste


For the Hollandaise Sauce:

  1. Place the vinegar, peppercorns and bay leaves in a small saucepan and reduce for a few minutes or until reduced by 1/3.
  2. Strain the vinegar and combine with the egg yolks in a glass bowl and whisk over bain-marie until light and fluffy. Add the clarified butter in a thin stream while whisking constantly. You need to be able to touch the bottom of the bowl without your hand burning. Whisk until all butter is incorporated and you have a thick and glossy sauce. Season with salt and pepper, add lemon juice if required.


What do you eat with Hollandaise sauce?

A delicious steak of course, or you can enjoy it for breakfast. Hollandaise sauce pair beautifully with poached eggs (on an eggs benedict) , as well as salmon or fish. You could also use it on green veg, like broccoli or asparagus.

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