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Hollandaise sauce

Our subtly nutty sunflower oil adds a delicate flavour to a traditional hollandaise sauce. Serve with steamed vegetables such as asparagus or tender stem broccoli or treat yourself to brunch with eggs benedict


  • 180mls Mountain Produce Sunflower Oil 

  • 2 Egg yolks 

  • 1/2 tbsp Cider vinegar 

  • The juice from half a lemon 

  • Salt and freshly ground pepper 


  • Crack the egg yolks into a small bowl.

  • Add the cider vinegar and whisk over a pan of simmering water until the mixture begins to thicken and become frothy. 

  • Very slowly, pour in the Cold Pressed Sunflower Oil whisking all the time. This is really important, if the oil is added too quickly the sauce will separate. 

  • When you have added all oil add the lemon juice a little at a time, tasting all the time. Stop when you get to the desired taste.  

  • Season with salt and pepper. 

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