I absolutely relish everything about brunch. Making and eating a late, lazy Sunday meal of poached eggs, French toast and coffee is a highlight of the week for me.

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.

perfect hollandaise

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.

perfect hollandaiseMelt 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.

perfect hollandaise

Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice and 1 teaspoon of mustard. Whisk together well.

perfect hollandaise

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

perfect hollandaise

Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!

Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed.

perfect hollandaise

Spoon the sauce over the poached egg and serve immediately!

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.


Tags

egg, hollandaise, poached, sides and sauces

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  • Oh, let me whip out my food processor with a dripper. Oh looky, I don’t have one? Who does, really?

  • You’re a terrible cook and should feel bad. Awful. :'( On the bright side, just slap some mayo on it?

  • Jimmy Three Eyes

  • Dawn Lee

    This is an amazing recipe. Tried to make previously and it split and curdled. With this recipe, first time success. What a fantastic tip about the ice cubes- Thank you so much. I can now offer it on my B&B menu x

  • Guillaume Drolet

    You’re doing something wrong that’s all. Probably just too much heat. I recommend boiling water over in a pan and to make the sauce in a bowl that stands on the pan as the instructions say. Get the water to a simmer or boiling just a little then set your stove top to pretty much as low as possible, put the bowl on top and then wait for a little bit so that it warms up. I usually use a metal bowl. Have you melted butter ready at that point and your lemon juice and mustard at hand. Then put in the egg yolks and whisk them properly (but don’t overdo it) then, right after that, add the lemon juice and mustard and whisk. Then add butter little by little with one hand and whisk at the same time. Careful not to take too long or you’ll cook your egg yolk which is not what you want. You want to warm it up. I think, most of the time, when you mess up that kind of recipe, it’s just because you cook the yolk too much or for too long.

  • Jason Beaman

    Perfect the first time.

  • James Clifford Whaitiri

    wow Thanks for that, ive never made it b4 but am willing to give it a go.

  • ColHowardTalbot

    I followed this recipe carefully, 100%, religiously, and this version of a classic sauce is the MOST DISGUSTING THING EVER INVENTED.
    I should have noticed from the photos and video that the “sauce” is solid. It is NOT A SAUCE AT ALL. IT IS SOLID !!
    Jamie Oliver probably never looks at his website and has lost control of it.
    Never follow this recipe. It ruined my meal, and my evening.
    It was only after I had finished cooking the meal, tried it and thrown it away that I came back to the website and noticed that the recipe was devised by some student, and not by Jamie Oliver.
    A sauce should at least be runny, or liquid, and not solid.
    French sauces are always good, but this attempt by Jamie’s student is REVOLTING.
    I am certain I must have had sauce hollandaise in France at least once, during the 8 years when I lived there, and it must have been good or I would have remembered it.
    If you want a recipe for this sauce then go to another website. There must be lots of them.

  • ColHowardTalbot

    Exactly right. It is DISGUSTING.

  • ColHowardTalbot

    I also followed the recipe and it produces something disgusting.
    It is not you who is a bad cook. It is the student who cooked up this recipe to put on Jamie Oliver’s website.

  • ColHowardTalbot

    I didn’t cook the yolk. I followed the instructions and it produced something disgusting.

  • Guillaume Drolet

    Then try to figure out what you did wrong and try again. Nothing’s wrong with this recipe.

  • Guillaume Drolet

    wow buddy calm down. first how about you look at other recipe website and see how different this recipe is from any other hollandaise sauce recipe out there. you’ll find that it isn’t much different (at least that’s what I saw)

    some sauces can be more our less thick sometimes and there is nothing wrong with the result down in the images there.

  • Travis Snyder

    First of all “bud” you use the words “must have” and “most certain” this tells me your not sure of anything and your cullinary skills are surely not very great or your mind is not there. Hollandaise no matter the recipe, the ingredients are the same, take into perspective you can add a few things such as “rosemary” “roasted garlic” “white wine” “cajun seasoning” ect. But the same, different process maybe but the same. You should not be posting things if your not that “certain”. If you don’t like hollandaise then don’t eat or attempt to try… but don’t sit and offer your twisted lil advise and put someone on blast because your an idiot… JS

  • Travis Snyder

    And if the sauce was a solid… then you screwed up. Because it didn’t look all that solid to me… A solid is not easily poured or drizzled…. find some different terminology or take up a course… know what your talking about before you lose your drawers… js

  • Peter Combs

    if your sauce became SoIid, you over heated it and the eggs became basically scrambled in Iumps…this recipe is pretty much the same used by EVERYONE…When making it, you need to be careful with the heat.

  • Shane Mitchell

    Over worked the sauce mate, more you whisk the thicker it will get, coating the back of a spoon is all you need it to be 🙂

  • André Uruguay

    Look, the same happened to me, but I was stubborn and tried again.

    Most likely I overcooked the egg yokes, so they got terribly solid, and nothing could be done to save it.

    There are TWO key issues with this sauce:

    1. You have to effectively CONTROL the temperature of your mixture all the time until it gets lightly yellow; and
    2. Definitely, you have to mix the butter VERY SLOWLY.

    My second try was a complete SUCCESS, just because my daughter was at my side pushing me to exert self control!!!

  • J Geist

    Easiest way to make Hollandaise sauce is with an Immersion blender, no fail.

  • Wladimir Tavares

    Such a classical and never without a bit of frustration. As I remember it from my mother one must have a gentle touch and calm soul. I’m gonna give it a try in years!

  • Will Chapple

    Dijon

  • kjohn

    This recipe sucks and ruined my breakfast

  • SomeKatie

    Edouard de Pomiane’s method for Hollandaise in French Cooking in 10 Minutes is a great start if you’re looking to do Hollandaise.

  • SomeKatie

    Some people here are really angry about this sauce.

    I just came here trying to see if anybody had put Dijon in Hollandaise before, since I’d always had Hollandaise with nothing but eggs, butter, water and salt.

    If you followed this recipe and it turned out poorly, I suggest learning to make a basic Hollandaise first, from de Pomiane’s French Cooking in 10 Minutes. The steps in de Pomiane are different (way fewer bowls and pots because 10 minutes yo). Master that first.

    Then you can add a tsp of Dijon instead of lemon, or add cayenne, whatever, at the step where he says add the lemon juice.

    Anyway, can someone tell me if Dijon is common in Hollandaise? I’d never heard of it but tried it on some Florentine and it was amazing! (This recipe was googled post hoc… I made my eggs then wondered about the recipe and whether I was a culinary genius, probably so but I see now that Chef Oliver came up with it first.)

    I think this is a different sauce, like mayonnaise or Bearnaise are different. I wanted to name it for myself but I guess it would have to be–apropos for the comments here–Sauce Jamaise? Tee-hee.

  • Daniel Grant

    Hi I use wholegrain mustard sometimes, but stir it in at the end just before serving

  • DanialThom

    cold butter in a saucepan on the stovetop is virtually foolproof. Why do you “need” 2 eggs? 1 egg and a 1/2 stick of butter is enough for 4 eggs. Mustard? No thanks. More lemon juice and no mustard.

  • DanialThom

    Cream. Even if the eggs are scrambled, a splash of cream and some whisking and it will turn it into silky heaven.

  • DanialThom

    Hollandaise is a lemon butter egg sauce. If you didn’t put lemon in it, it’s not hollandaise. Mustard is something that dopey culinary school grads put in to try to be edgy. Unfortunately we’re at a point where there are so many amateur chefs pretending to be chefs that nobody knows what’s what anymore.

  • SomeKatie

    “Dopey”
    “Silly”
    “Just”
    “Edgy”
    “Amateur”
    “Pretending”

    Do you think that anyone is going to read your review and have their mind changed, having been talked down to like that?

    Also, using de Pomiane’s method, I never ruined my Hollandaise.

  • DanialThom

    The only change of mind necessary is to not use this article to make hollandaise. Or any of the comments either.

  • DanialThom

    Of course that’s not hollandaise. Wannabe chef concoction

  • Natalya

    Sounds lovely! Ignore the troll (little does he know), cooking is about being creative, inventive and not conventional.

  • Do you realise that the original hollandaise uses shallot and vinegar too?

  • Until today I had never made Hollandaise, and as far as I can remember I have never even tasted it…. First attempt and it worked… but I did not know how it was meant to taste so I was a bit concerned serving to one of my b&b guests…. should not have worried – it went down well. Since I made far too much for one portion I ate some myself later with salmon and poached eggs… lovely.

    Those of you who say it is rubbish either don’t follow instructions very well or don’t like this version of Hollandaise – but to me and my guest who later confided that it was one of her favourite dishes, this sauce was lovely (nice sharp lemon acidity and a bit of bite also from the dijon). Because I was serving with salmon I also added a little dill to it.

    I also gave a taste of the sauce to a friend who had recently bought Hollandaise from a shop, and she said what I had made was far superior.

  • DanialThom

    No, that’s bernaise sauce

  • m0r3px1s

    Then I suggest not having Hollandaise for breakfast. Try coffee and toast.

  • Jimbo Jones

    I’ve tried this recipe a few times, very precisely and it always separates into a nasty, unappealing, hot mess, even with the recommended ice cube intervention, plus the addition of mustard gives it a horrible aroma, so I am not a fan of this method at all… I will try a different recipe… this one does not work for me in any regard… as Katie Pearse commented a year ago, I tried (a few times) and I failed…

  • Polivios

    What about the leftover sauce? Do I need to reheat it? Can I use it directly from the fridge?

  • Ross Jennings

    Hollandaise is a difficult sauce to reuse as the fats congeal (set) when refrigerated. It is possible to ‘reheat’ and reuse the sauce through whisking it over a double-boiler (similar to the cooking process aforementioned); but will most likely split and become scrambled. I’d suggest making another batch and reconstituting the older sauce into it, but would not recommend repeating this process more than once as Hollandaise is comprised mainly of dairy and could potentially become dangerous to consume after reheating more than twice.

  • Jess

    I tried this, it split like crazy, I yelled for my dad to fetch an ice cube, quick, I whisked it in and like magic, the sauce was saved and very delicious!

  • Trish Riley Mancini

    This is probably exactly what I am looking for. I miss Knorr’s Dijonaisse mix, so this sounds like the closest thing to it. I will try it over chicken and see how close it is. Thanks!!!

  • Phil Newman

    Why so many awful reviews…. you didn’t like it? oh well, don’t try it again and move on!
    I tried this today and it was a bit thick and I overdid the white wine vinegar, but it tasted ok. Will try again and alter my method until I get it right. Isn’t that the idea of cooking…. sometimes it works, sometimes you need to reflect and grow.