Dead good hollandaise

Dead good hollandaise

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(25 ratings)

Ready in 10 mins

Easy

Serves 2
For perfect hollandaise try this recipe from Cass Titcombe, cofounder and head chef of Spitalfields restaurant Canteen.

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 125g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg yolks
  • ½ tsp white wine vinegar or tarragon vinegar
  • pinch salt
  • splash ice cold water
  • lemon juice
  • cayenne pepper

To make eggs benedict

  • 1 muffin, halved
  • 2 slices, warmed ham
  • poached egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

  2. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

  3. To make eggs Benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.

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Comments, questions and tips

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levina_masterson
1st May, 2016
5.05
Followed the recipe to a tea and it was perfect. Made just the right amount for 4 of us too. I actually used flora instead of butter and this worked really well. Would highly recommend.
natsonid
19th Mar, 2016
3.8
Terrific and easier than I would have imagined. I ended up needing less than half the butter indicated, though, and I still ended up with enough sauce for 5 or 6 ample servings (instead of the 2 servings the recipe promised).
natsonid
20th Mar, 2016
3.8
Follow-up: when I made this yesterday, I just used a generous dolop of lemon juice as I didn't have any vinegar. Today, I tried the recipe as written with vinegar , but it came out much runnier than before (more the consistency of bearnaise than hollandaise), though still tasty. I don't know if this result was down to vinegar v. lemon, or trying to halve the amounts, or just random chance. In any event, I think I'll stick to lemon from now on as it seems much tastier and more like holladaise.
Clarter
13th Feb, 2016
5.05
I was really nervous trying this because I've always been told hollandaise is really difficult to make, but this recipe is great! I followed it to the letter (apart from 'whisking' everything for a lot longer as my boyfriend doesn't own a whisk, only a fork) and the outcome was so much better than I could have ever hoped for. I'd love to say this is down to the chef but given my cooking history I think it's more likely it's the recipe :)
natgvp
6th Feb, 2016
Followed instructions carefully and got horrible curdled mess. Better luck next time.
Warlaby 'Chef'
2nd Jan, 2016
Great easy recipe. Was my first hollandaise, I had to swap white wine vinegar for a drop of normal (thought that would ruin it, but happily not) and paprika for cayenne. Delicious. Thanks
chammb
25th Dec, 2015
Made this for the first time for Christmas Day brunch eggs benedict. First time I tried it split due to my putting too much butter (which was too hot) in at one time. Second time it turned out perfectly when I added butter in a thin stream constantly whisking. Perfect, rich tasty sauce. 5*
lostkat's picture
lostkat
29th Aug, 2015
5.05
I produce absolutely perfect hollandaise every time i make this. It's my go to recipe. My tips for those suffering from scrambled eggs would be to make sure that the waster is barely simmering and that the bowl isn't anywhere near touching the water (I only fill my pan with about 1" of water). Take it off the heat as soon as it starts to thicken. I time mine for 3 mins which is usually spot on. For those struggling with it splitting, patience is the key. You really do need to add tiny amounts of butter and whisk it in thoroughly before adding the next. Put the bowl on a tea towel so it doesn't spin round whilst you whilsk. Don't get impatient and add in larger glugs or you'll ruin it. Mine sometimes goes very thick, so I finish adding the butter and whisking, before splashing in a little cold water, a 1/2 tsp at a time until it goes runny again. Hope that helps :)
sproom
14th Jun, 2015
1.3
Easy was what attracted me to try this recipe. Unfortunately it wasn't easy enough for me. I have a bowl of very buttery scrambled egg lightly flavoured with lemon and tarragon. :(
Katiem1
22nd Aug, 2015
Mine done exactly the same, turned out like stringy egg, wouldn't bind together at all and was so greasy, so disappointed!

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