Quick Hollandaise

Quick Hollandaise

Enjoy brunch in the comfort of your own home with this delicious home made Hollandiase sauce, perfect for your DIY eggs benedict!

Categories: Marinades & Dressings

Serves: 10 Preparation time: 10 mins Cooking time: 0 mins



  • 3 tbsp white wine vinegar
  • 4 peppercorns
  • Bayleaf
  • 2 egg yolks
  • 125g butter
  • Salt
  • Pepper
  • Lemon juice stir


  1. Put 3 tbsp white wine vinegar in a pan with 4 peppercorns and bayleaf.
  2. Reduce the vinegar by half and remove the bay leaf and peppercorn.
  3. Put the vinegar and 2 egg yolks into a food processor and slowly add 125g melted butter with the motor running.
  4. The sauce will start to thicken. Add salt, pepper and lemon juice stir and serve.

Cooks tips

For Bernaise sauce add a handful of chopped Tarragon and serve with steak.

Cook with:

White Wine Vinegar

The unique mild and fruity flavour of Filippo Berio’s White Wine Vinegar makes it ideal for salads, poultry and fish and as an ingredient in dressings, sauces and marinades.

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