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Foolproof hollandaise

Perfect for Eggs Benedict or Eggs Florentine


  • 2 large, egg yolks
  • 1 ½ tablespoons fresh lemon juice
  • 2/3 cup unsalted butter
  • Fine Sea Salt to taste
  • Ground white pepper


  1. Place egg yolks and lemon juice in the mixing cup.
  2. In a small saucepan, heat butter until fully melted, very hot and bubbly. Transfer melted butter to a suitable bowl for easy pouring.
  3. Place the BLACK+DECKER® kitchen wand™ immersion blender attachment into the mixing cup, lowering it fully to touch the bottom of the jug, and turn it on. Pour in the very hot butter in a slow and thin, steady stream until it's gone. This should take 45 seconds to a minute, until you have a perfectly emulsified Hollandaise sauce.
  4. Season with salt and white pepper using the 2in1 salt and pepper grinder attachment.
  5. At this point you can add any flavors you wish to (see below)
  6. Best used straight away.

Tip - Things to be added to hollandaise to make different sauces

  • Béarnaise sauce with Tarragon is ideal to serve with beef. Add 1 tablespoon of finally chopped tarragon to the Hollandaise sauce.
  • Sauce Paloise is with mint and is ideal to serve with lamb and grilled vegetables. Add 1 tablespoon of finally shredded mint to the Hollandaise sauce.
  • Sauce Bavaroise is hollandaise with cream, horseradish, and thyme. Add 1 tablespoon of horseradish sauce and ½ teaspoon freshly picked, baby thyme leaves to the Hollandaise sauce.
  • Sauce crème fleurette is hollandaise with Crème Fraîche. Add 2 tablespoons of crème fraiche to the Hollandaise sauce.