Hollandaise Sauce for Egg Benedict

It isn’t clear if Hollandaise sauce was created in the Netherlands or in France, around the 16th century, but what I know is that Hollandaise is one of the five mother sauces in the French Haute Cuisine repertoire. Hollandaise sauce is usually served with eggs, asparagus or smoked salmon. My Hollandaise Sauce for Egg Benedict is fantastic for breakfast and is relatively easy to make, have a look!

Hollandaise sauce egg benedict


  • 75 g butter, melted
  • 1 egg yolk, at room temperature
  • 1/4 tsp white vinegar
  • 1/2 pinch of salt
  • A splash of ice cold water
  • Juice of half a lemon

Hollandaise Sauce (1)


  1. Melt butter in a saucepan and skim any white solids from surface. Keep the butter warm.
  2. Put 2 egg yolks,  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.
  3. 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.
  4. 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.

To make eggs Benedict, simply poach an egg, serve it on sourdough bread and  spoon over a generous helping of hollandaise.


Hollandaise Sauce (5)


Hollandaise Sauce (8)


Hollandaise Sauce (12)


Hollandaise Sauce (13)


Poached Eggs (3)


Poached Eggs (5)


Poached Eggs (11)


Egg benedicte (2)



Do you make Hollandaise sauce for Egg Benedict at home? What is your favourite breakfast dish?


Previously posted on Mademoiselle Slimalicious


Mexican Street Food Cooking Class

Because I am French most people expect me to blog about French food. Sorry to disappoint but as delicious as it is, my view is I would be missing out if I was to limit myself to cooking only French food. If you’ve been around here for a while, you would know that I love most cuisines!…

Read More »

Paella Express Cook4me Cookeo

Paella Express (Cook4Me)

This is my second attempt at cooking my favourite family dish: Paella. I mentioned it before, the dish Mum makes most often at home in the South of France (for most family events and celebrations) is a traditional Spanish paella. My Spanish grand-mother (Dad’s mum) taught Mum to make it when she married Dad 40 years ago. The recipe has been passed…

Read More »

Sourdough Bread Baking Class Sydney

Sourdough Bread Baking Class

There is nothing better than the smell of your own bread emanating from the oven. Learning to bake your own bread is a rewarding experience. A few weeks ago, I attended a sourdough bread baking class at Bourke Street Bakery in Marrickville, Sydney. Bourke Street Bakery was founded in 2004 by two bakers and chefs who shared…

Read More »

French Plum Clafoutis

Plum Clafoutis

Plum Clafoutis is a French dessert and one of the easiest to make! If you try it, Plum Clafoutis will soon become one of your family’s favourite dessert. You may have heard about clafoutis (or clafouti) but you may wonder what it is exactly. It is a traditional baked French dessert usually made with cherries, in a buttered dish…

Read More »

Bay Breeze Cocktail.JPG

Bay Breeze Cocktail

  As you may know, as many ladies, I do have a soft spot for cocktails, and I find making them at home is far more economical than consuming them out, in Sydney, where you pay up to $20 for a glass.  Today I’m adding to my list of recipes with this delicious Bay Breeze…

Read More »

Pumpkin soup Cook4me Cookeo

Pumpkin Soup (Cook4me)

Winter is officially over in a few days here in the southern hemisphere. The past few months have been rather cold in Sydney, and today I’m sharing one of my favourite recipes to warm up from the inside out! This classic pumpkin soup recipe is hearty yet simple and quick to prepare, especially if, like me, you’re…

Read More »

Iles Flottantes Cuisine Companion

Iles Flottantes (Cuisine Companion)

Iles Flottantes is a common French dessert you’ll find on the menu of many French restaurants in France (other popular French dessert of choice on French restaurants menu, in France, generally include Mousse au Chocolat, Creme Brulee and Tarte aux Pommes).  Iles Flottantes (floating Islands) consists of Oeufs a la neige (soft poached meringue) floatting on Creme Anglaise (runny…

Read More »

Coffee Cupping at Campos

Coffee Cupping at Campos

Coffee cupping You may be wondering what the hell is cupping? Coffee cupping is a basic method of tasting coffee which is standard across the world. Whether it be Guatemala, Canada, Indonesia, London, Mexico, Kenya – everyone uses this same procedure which is almost a ritual. 147 ml of water at 92 degrees Celsius (just before…

Read More »

Lasagna no bechamel

Crispy Lasagna (No Bechamel)

If like me you don’t like bechamel sauce, this Crispy Lasagna (No Bechamel) recipe is for you! The truth is I had never made lasagna until today firstly because I hate any kind of white sauce, but also because I always (wrongly) thought lasagna was a hard to make dish. I was so wrong! Lasagna has…

Read More »

The Long Italian Lunch Class

The Long Italian Lunch Class

The Long Italian Lunch Class There is no secrets I love Italian food, perhaps more than I love French food (is that a crime?) I’m pretty sure everyone in the world love Italian food too. From brushetta, pizza, spaghetti alla carbonara to risotto – Italian food is all about flavours and simplicity. A few weeks ago, I attended for the…

Read More »