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No-Fail Professional Hollandaise Sauce

Professional Hollandaise Sauce

Ingredients for professional hollandaise 

  • 250g butter (melted)
  • 2 Egg yolks
  • A few tblsp cold water
  • 2 tbsp white wine vinegar
  • 6 pepper corns
  • pinch salt
  • juice from 1/2 a lemon


  1. Begin by making a vinegar reduction. Add vinegar, peppercorns and salt to a small non-reactive pan. Simmer for a few minutes until you have about a teaspoon of liquid lleft then remove from the heat and discard the peppercorns. 
  2. Cool the base of the pan in cold water (I just put a little cold water in the sink and sit the pan in it for around 30 seconds. 
  3. Add 2tbsp of cold water and the egg yolks and whisk until the mix becomes foamy. 
  4. Turn the heat onto medium-low and whisk until the mixture becomes quite stiff. 
  5. Remove from heat and add a couple of drops of melted butter, whisking continually. 
  6. Carry on whisking while adding the butter in a very slow stream. 
  7. When all of the butter is incorporated, whisk in the lemon juice and serve. 


  • you can re-heat this sauce, just don’t slowly and don’t let it get too hot or it will break. 


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