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.

By Marco Pierre White
  • Serves 6
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Asparagus with fried duck egg and Hollandaise
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.


  • 100 ml white wine vinegar
  • 10 white peppercorns
  • 4 parsley stalks
  • 1 golden shallot, finely chopped
  • 1 tbsp white wine
  • 3 egg yolks
  • Juice of ½ lemon
  • To taste: cayenne pepper
  • 250 gm clarified butter, at room temperature


  • 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.

  • undefined: Marco Pierre White