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Hollandaise Sauce


  • 125g Whirl
  • 2 egg yolks
  • ½ tsp white wine vinegar
  • pinch salt
  • splash ice cold water
  • lemon juice
  • cayenne pepper


  1. Warm Whirl in saucepan
  2. 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.
  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 wartm Whirl, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)
  5. Season with a squeeze of lemon juice and a little cayenne pepper.
  6. Keep warm until needed.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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