This Mary Berry Classic Hollandaise Sauce is a luxurious and velvety recipe, which calls for fresh egg yolks and clarified butter. It’s the ultimate skill to master for Eggs Benedict, ready in about 20 minutes.
Mary Berry Hollandaise Sauce Ingredients
- 2 large egg yolks
- 1 tbsp white wine vinegar (or tarragon vinegar)
- 1 tbsp cold water
- 150g (5oz) unsalted butter, cubed
- Squeeze of fresh lemon juice
- Salt and white pepper (to maintain the pale color)
How To Make Mary Berry Hollandaise Sauce
- Set up the bain-marie: Place a heatproof bowl over a saucepan of simmering water. The water should be hot but not boiling rapidly, and the bottom of the bowl must not touch the water.
- Start the sabayon: Place the egg yolks, white wine vinegar, and cold water into the bowl. Whisk continuously for about 3–5 minutes until the mixture becomes pale, thick, and fluffy (like a mousse). The whisk should leave a trail in the mixture. This aerated base is called a sabayon.
- Add the butter: Remove the bowl from the heat (place it on a damp tea towel to stop it sliding). Whisk in a cube of butter until it has melted and emulsified into the eggs. Continue adding the butter, cube by cube, whisking constantly. As the mixture cools slightly, you can add the butter a bit faster, but take your time.
- Adjust consistency: If the sauce becomes too thick, you can place it back over the pan of warm water for a few seconds to loosen it, or whisk in a teaspoon of warm water. It should be the consistency of thick pouring cream.
- Season and serve: Stir in a squeeze of fresh lemon juice to taste. Season with salt and a pinch of white pepper. Serve immediately while warm.
Recipe Tips
- Heat control: The most common mistake is overheating the eggs, which turns them into scrambled eggs. If you see the mixture getting too hot or granular around the edges, immediately remove the bowl from the heat and whisk furiously to cool it down.
- Cold water trick: Adding a tablespoon of cold water at the start helps protect the yolks from scrambling and gives you more time to whisk air into the mixture.
- Saving a split sauce: If the sauce separates and looks oily, start with a fresh egg yolk in a clean bowl. Slowly whisk the split sauce into the new yolk, drop by drop, until it re-emulsifies.
- Butter choice: Unsalted butter is preferred so you can control the salt level. Some chefs clarify the butter first (remove milk solids), but Mary often uses whole butter cubes for ease in this home cook version.
What To Serve With Mary Berry Hollandaise Sauce
This rich sauce elevates simple ingredients into a luxury meal.
- Eggs Benedict: Poached eggs and ham on muffins.
- Eggs Royale: The same, but with smoked salmon.
- Asparagus: The definitive dipping sauce.
- Steamed Salmon: Adds richness to lean fish.
- Broccoli: Makes greens indulgent.
How To Store Mary Berry Hollandaise Sauce
- Keep Warm: Hollandaise cannot be reheated easily. Keep it warm in a preheated thermos flask for up to 1 hour.
- Refrigerate: You can refrigerate leftovers for 1 day, but it will set solid. It can be used as a flavored butter on hot steak or vegetables, but won’t pour like sauce again.
- Freeze: Do not freeze.
Mary Berry Hollandaise Sauce Nutrition Facts
- Calories: 320kcal
- Protein: 2g
- Carbohydrates: 0g
- Fat: 35g
- Saturates: 21g
- Sugar: 0g
- Salt: 0.1g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use lemon juice instead of vinegar?
Yes, you can start with lemon juice, but vinegar provides a more complex acid profile. Most recipes use vinegar at the start and lemon at the end to “lift” the flavor.
Why is my sauce thin?
If the sauce is thin, the yolks weren’t whisked enough in step 2 (the sabayon stage). They need to be thick and airy before the butter is added.
Is it safe?
The eggs are gently cooked over the steam, but not to hard-boiled temperatures. Use pasteurized eggs if serving to pregnant women or the elderly.
Try More Recipes:
- Mary Berry Orange Sauce for Duck Recipe
- Mary Berry Cheese Sauce Recipe
- Mary Berry Onion Sauce Recipe
Mary Berry Classic Hollandaise Sauce Recipe
Description
The traditional method for creating a rich, airy, and buttery Hollandaise sauce by whisking egg yolks over steam.
Ingredients
Instructions
- Place yolks, vinegar, and water in a bowl over simmering water.
- Whisk for 3–5 minutes until pale and thick (sabayon).
- Remove from heat.
- Whisk in butter, one cube at a time, until emulsified.
- Season with lemon, salt, and pepper.
- Serve immediately.
Notes
- Ensuring the water in the pan does not touch the bowl is crucial; direct heat will scramble the eggs instantly, whereas steam cooks them gently.
- Adding the butter off the heat (after the initial whisking) gives you greater control over the emulsion and prevents the sauce from becoming too hot and splitting.
- This sauce is best made fresh right before serving; if you try to hold it over heat for too long, it will likely separate or form a skin.
Mary Berry Classic Hollandaise Sauce Recipe
