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Sauces

How to Make Hollandaise Sauce

A great hollandaise sauce raises your game in the kitchen. Fantastic with asparagus, fish and essential with Eggs Benedict and Eggs Florentine. Spend a few minutes here to master the basics to this simple classic sauce. 

 

Heat a pan of water to a gentle simmer. Put 125g of Flora Buttery, 3 egg yolks and a tablespoon of white wine vinegar in a heatproof glass or stainless steel bowl over hot water and start whisking together. The bowl shouldn’t touch the water beneath it.

Keep on whisking until the whisk leaves a 'trail' in the sauce, this will take about 5 minutes. Season with a good sprinkling of Knorr Aromat Seasoning and add a touch of lemon juice and some chopped parsley if desired. 

For a great raw-egg-free version, place 4 heaped tablespoons of Hellmann’s Mayonnaise in a glass bowl. Add 125g of warm melted Flora Buttery and a tablespoon of white wine vinegar and whisk well for 2-3 minutes. Season with a good sprinkling of Knorr Aromat Seasoning and add a touch of lemon juice and some chopped parsley if desired. 

For our great Eggs Florentine recipe click here