Dress up your eggs with our homemade Hollandaise sauce

Bring the cafe to your home with our homemade Hollandaise sauce recipe. This recipe pairs perfectly with Eggs Florentine or some good ol’ Eggs Benedict.


Makes 4 serves

6 white peppercorns
1 tbsp white wine vinegar
1 tbsp cold water
2 egg yolks
200g unsalted butter
Sea salt & freshly ground black pepper, to taste


  1. Place the peppercorns and vinegar in a heatproof bowl over a saucepan of simmering water on low heat. Cook until the vinegar has reduced by one third. Add the water, remove from the heat and stand until cool
  2. Whisk the yolks into the vinegar mixture until well combined. Place over the saucepan of simmering water and whisk continuously until the yolks thicken to the consistency of pouring cream. Remove from the heat & cool slightly
  3. Meanwhile, melt the butter in a small saucepan over low heat, then pour into a small jug & set aside
  4. Place the bowl on a folded tea towel (this will help stabilise the bowl while you whisk). Gradually whisk the warm melted butter into the egg yolk mixture until well combined. Don’t rush this process or the sauce will curdle. Season to taste, then strain through a fine sieve and discard the peppercorns. Use immediately & enjoy!