Easy Hollandaise Print

Hollandaise Sauce

Makes 290ml

This method is suitable if you want to make a larger quantity of hollandaise. It is important that the egg yolks cover the blades of your food processor or blender.


6 tbsp white wine vinegar
12 black peppercorns
2 bayleaves
2 blades of mace
4 egg yolks
225g unsalted butter
squeeze of lemon


  1. Put the white wine vinegar, peppercorns bay eaves and mace into a small saucepan. Bring to the boil and allow the liquid to reduce by simmering until there is 1½ tablespoons left. Pass through a sieve into a cold bowl.
  2. Place the egg yolks into the blender with 1 tsp of the reduction and a pinch of salt. Process to combine.
  3. Melt the butter until it is hot but not boiling. With the motor running, pour the warm butter onto the egg yolks in a slow steady stream. Stop when you see the white sediment in the bottom of the pan and discard this. Season and add the remaining reduction and a squeeze of lemon to taste.
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