How to make the perfect Hollandaise

If you are looking forward to having some asparagus when it comes into season soon with rich silky buttery-ness of Hollandaise or love your eggs Benedict, then in this blog our Chef Patron John gives his top tips on how to perfect your sauce:


2 Free Range Eggs Yolks
1 Tbsp Malt Vinegar
6-8 Black Peppercorns
200gm Clarified Butter

Place the vinegar and peppercorns in a small frying pan and heat until half the vinegar has evaporated. Remove from the heat & replace this lost fluid with a half a spoon of water.

Sieve this liquid to a whisking bowl (discard peppercorns) together with the egg yolks and whisk vigorously over a pan of very hot water (not boiling) until the egg thickens to ribbon stage. (lift the whisk over the mixture to see if a trail is left on the surface) Do not overheat this mix as you will end up with scrambled egg!

Once at this stage, it might be worthwhile to get a second person involved to slowly pour the warm clarified butter in to the egg mix whilst you continue to whisk. All being well, this should form what is known as an emulsion and the mixture will continue to thicken and become slightly custard like in texture. As you need to have a slow pouring consistency to your final sauce, you can add a little hot water from the kettle to thin the mixture down slightly.

The sauce may require a little seasoning depending on your taste. Then all that remains is to serve your creation and enjoy it.