How to make the perfect hollandaise sauce

Many think of this classic as exclusive to fine dining, but it's actually very simple. This guide will show you how to make the perfect hollandaise sauce.

The whole experience is elevated when someone else makes brunch for you! The gesture of getting out of bed early to make a loved one food is lovely and the perfect way to say ‘hey, I love and appreciate you’ – especially for events like Mother’s or Valentine’s Day.

If you like your brunch to be savoury, then it’s likely to feature eggs Benedict (or Florentine). These classic dishes consist of a poached egg atop a bed of ham or spinach, respectively, on a halved English muffin. Both are finished with a warm, satiny emulsion called hollandaise sauce, which is poured over the top. It’s often thought that the luxury of proper, silky hollandaise is something exclusive to to restaurant dining, but it’s actually incredibly simple to make at home.

PERFECT HOLLANDAISE SAUCE

Start by separating the eggs - you’ll need two eggs. Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves, letting the white fall into the bowl below. Place the yolks into a separate bowl.

Melt 100g of unsalted butter in a small pan - preferably one with a spout. If your pan doesn’t have a spout then transfer the melted butter to a jug.

Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition.

Watch Jamie in action making his hollandaise sauce:

For more information on free-range eggs and welfare standards, check out the British Hen Welfare Trust

You can see Jamie’s full recipe for perfect eggs Benedict right here, or just have a look for more brunch ideas.