"Champagne Hollandaise"
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Champagne Hollandaise


  • 30 mls champagne plus a few drops extra
  • 1 egg yolk
  • 100 g salted butter melted
  • Salt and freshly ground black pepper to season
  • Chopped chives to garnish


  • Place 15mls of the champagne into a bowl over a bain-marie
  • Allow to warm over a low temperature
  • Whisk the remaining champagne with the egg yolk until light and frothy
  • Increase the heat on your stove to medium and whisk in the egg yolk
  • Slowly whisk in the melted butter and keep on whisking until the sauce thickens
  • Adjust the seasoning and loosen if necessary with one or two drops of champagne
  • Remove from the heat as soon as the sauce is thick and use immediately or place into a warmed jug
  • Garnish with the chives