What is Hollandaise sauce?

Hollandaise sauce is an emulsion of egg yolks, a vinegar reduction and hot melted butter. It's the basic sauce from which other sauces, such as béarnaise and mousseline, are made.

It's traditionally served with fish cooked in a court bouillon, or with boiled or steamed vegetables. It's also what gives eggs Benedict the edge! The Food Standards Agency recommends that pasteurised egg should be used in any dish in which the egg will not be completely cooked, such as hollandaise sauce.

Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.