Hollandaise sauce

Contains pork – recipe is for non-Muslims only

To make your own hollandaise sauce for eggs Benedict or other brunch dishes, try this recipe from Cass Titcombe, co-founder of Spitalfields restaurant Canteen

  • Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 529
  • fat 57g
  • saturates 34g
  • carbs 0.5g
  • sugars 0.4g
  • fibre 0g
  • protein 3g
  • salt 1.41g


  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar or tarragon vinegar
  • pinch salt
  • splash ice cold water
  • lemon juice
  • cayenne pepper
  • 1 muffin, halved
  • 2 slices, warmed ham
  • poached egg



This recipe is from Cass Titcombe, co-founder and head chef of Spitalfields restaurant Canteen (2 Crispin Place, Spitalfields, London E1)


  1. Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

  2. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

  3. To make eggs Benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.

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