Chefs' Recipes

Marco Pierre White’s Hollandaise sauce

When you need a recipe for this staple French sauce, it's best to turn to those who know best.
Asparagus with fried duck egg and Hollandaise

Asparagus with fried duck egg and Hollandaise

Ben Dearnley

When you need this staple French sauce, it’s best to turn to those who know best. A good hollandaise sauce is rich, it’s creamy, and it’s just the ticket when served with simply steamed asparagus.



1.Place vinegar, peppercorns, parsley stalks and shallot in a pan and reduce by half. Leave for 24 hours to infuse, then add wine and 50ml water and strain. Place egg yolks in a bowl with lemon juice, then add salt and cayenne pepper to taste. Whisk together, then gradually whisk in strained vinegar reduction until an emulsion has formed. Whisk egg mixture in a bowl over a saucepan of boiling water for about 5 minutes. Slowly add clarified butter a little at a time, whisking vigorously between each addition. Whip until a good emulsion has formed and sauce is thick and forms ribbons (5-10 minutes). Set aside and keep warm.

Note This recipe is from Marco Pierre White’s Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


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