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Hollandaise &Mousseline Sauces

Hollandaise doesn’t have to be scary, you can make a super easy hollandaise sauce in a blender or mixer. It can then be adapted to make into a mousseline.

white asparagus with sauce .jpeg


  • 200g unsalted butter (if using salted butter, skip the added salt)

  • 3 large egg yolks 

  • 1 tablespoon lemon juice

  • 1/2 teaspoon  salt, (see above)


  • Melt the butter gently in a pan.

  • Whizz the eggs, lemon juice and salt in a blender/mixer until light in colour.

  • Continue blending and drizzle in the melted butter slowly, it will thicken the eggs.

  • Taste for salt and you’re good to go.

  • To make Mousseline, gently stir into the hollandaise a small bowl (200g) lightly whipped cream. 

Don't forget, these sauces will go beautifully with a whole range of seasonal vegetables, simply steamed and piled high letting everyone choose their faves and add sauces of their choice. ​

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