Hollandaise Sauce

What is it?

Butter and egg yolk form the base of this classic French sauce, with lemon juice adding sharpness and a smooth, spoonable consistency tying it all together. It's built for warming gently and serving over eggs Benedict, poached fish, or steamed vegetables, where the richness of the butter and the tang of the lemon can really shine. In the own-brand range, it sits among the more traditional sauces rather than flavoured or lighter versions. Frozen format means it needs defrosting and careful, gentle reheating to keep it from splitting, so low heat and stirring are essential. Once warmed properly, it should pour smoothly with a glossy, velvety finish that coats the back of a spoon.