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  • Makes 1 cup
  • Easy
  • Meat-free
  • 5 minutes
  • 20 minutes


  • 2 T white wine vinegar
  • 3 T cold water
  • 3 free-range egg yolks
  • 250 g clarified butter
  • Lemon juice, a squeeze
  • Salt, to taste

Cooking Instructions

In a small saucepan, combine the vinegar and 2 T water. Cook over a high heat until reduced to 1 T.

Remove from the heat and add the remaining water. Place in a bowl and add the egg yolks.

Using an electric beater, beat the mixture until thick and creamy. Place the bowl over a small pot of simmering water. Whisk in 1 T clarified butter at a time until well incorporated.

When all the butter has been incorporated, season with lemon juice and salt. If the Hollandaise is too thick, add a drop of boiling water. Keep warm and covered until ready to use.

Cook's note: This is the only mother sauce that isn’t thickened by making a roux. It’s thickened using an emulsion of egg yolk and melted butter, and can easily split because of the delicate balance involved. Serve it with classic eggs Benedict or steamed asparagus.

Discover more breakfast recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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