- 250g unsalted butter
- 3 egg yolks
- 1 tbsp white wine vinegar
- Salt to taste
- Melt the butter in a pan. We need to get it bubbling hot so it cooks the eggs, but be sure not to burn it.
- Separate three egg yolks from the whites. The whites can be used in baking, meringues or omelettes. The three yolks go into a blender (one that will allow you to blend small amounts). A stick blender can also be used.
- Add the white wine vinegar to the blender and blend on low/medium for around 30 seconds.
- Slowly (and I mean very slowly) drizzle the hot butter into the blender. If you do this too fast you’ll split the sauce and potentially also scramble the eggs.
- As you add the butter you see the thick and silky hollandaise forming.
- Hollandaise is definitely best made fresh.
- If you want to make it ahead of time it will keep warm in a thermal flask for up to two hours.
- It can be stored in the fridge for a couple of days but doesn’t behave very well at all when reheated (it splits really easily). My suggestion is to melt and heat it up then follow my instructions for fixing split sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: French
Keywords: hollandaise sauce