With Salmon, Asparagus or the perfect Eggs Benedict

If there’s one sauce that makes everything feel a little bit special, it’s hollandaise. Rich, creamy and utterly indulgent, this classic recipe from the legendary Michel Roux is surprisingly straightforward once you know the tricks. The secret? Patience and a good whisk!

Ingredients

• 1 tbsp white wine vinegar
• 1 tsp white peppercorns, crushed
• 4 egg yolks
• 250g clarified butter, cooled to tepid
• Salt to taste
• Juice of ½ lemon

Method

1. In a thick-bottomed stainless steel or copper saucepan, combine the white wine vinegar with 4 tbsp of cold water and the crushed peppercorns.
2. Bring to bubbling and reduce by one-third, then set aside to cool completely. Add the egg yolks to the cold reduction and whisk together.
3. Place the saucepan on a heat diffuser over a very low heat, whisking continuously and making sure the whisk reaches the bottom of the pan.
4. Gradually increase the heat, allowing the sauce to emulsify slowly until it becomes beautifully smooth and creamy – this should take around 8-10 minutes. Keep a close eye on the temperature and don’t allow it to rise above 65°C.
5. Remove from the heat and, still whisking, pour in the tepid clarified butter in a slow, steady stream.
6. Season with salt and finish with a squeeze of lemon juice. If you’d like a silky smooth finish, pass the sauce through a muslin-lined sieve to remove the peppercorns. Serve immediately.

About clarified butter

Clarified butter is simply regular butter that has been gently melted and had the milk solids and water removed, leaving behind pure butterfat. It has a higher smoke point than regular butter and gives sauces like hollandaise their beautifully smooth, rich consistency.

To make it at home, melt your butter slowly over a low heat until it separates. Skim off the white foam from the surface, then carefully pour the clear golden liquid into a bowl, leaving the milky white solids behind in the pan. That’s it – your butter is clarified!

Does it need to be clarified? For the best results. Using regular butter can make the sauce split more easily. It’s a small extra step, but well worth it for that classic, velvety finish.

A word to the wise…

Hollandaise is best served straight away – it really doesn’t like to be kept waiting! If you absolutely must hold it for a short while, keep it covered in a warm spot. Leftovers can be stored in an airtight container in the fridge for up to two days, but for the very best results use it fresh on the day. To reheat, warm gently in a pan on a very low heat, stirring continuously, or in the microwave on the lowest setting in short bursts.

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Serving Suggestions – the Salmon Version

This sauce is absolutely gorgeous spooned over a perfectly poached or pan-seared salmon fillet. Keep it simple and let the hollandaise shine – a few tender asparagus spears alongside, some baby new potatoes and a handful of watercress is all you need.

For a truly indulgent weekend brunch, go full Eggs Benedict with a slice of smoked salmon, a perfectly poached egg and a toasted English muffin. I’m considering trying this as a market day brunch option. Let me know if this is something you would like.

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What to Drink

Hollandaise and salmon are rich and elegant, so you want something crisp and refreshing to cut through the creaminess.

For wine lovers, a white from the Château Lagrezette in Cahors, or a bottle from nearby Domaine de Labarthe in Gaillac – known for its lovely dry whites – would be a wonderful match. Alternatively, a chilled Bergerac Blanc from just across the border is a brilliant and very local choice.

For something alcohol-free, look out for the elderflower pressés and fruit juices from local producers – light, floral and deliciously elegant alongside this dish.