Subscriber OnlyRecipes

Anchovy hollandaise

Serves: 6
Course: Side
Cooking Time: 5 mins
Prep Time: 5 mins
  • 6 tinned anchovy fillets
  • 200g butter
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • Juice of half a lemon
  • Sea salt
  1. To start, melt the butter on a low heat in a saucepan and skim any white solids from the surface, then take it off the heat and keep it warm.
  2. Put the egg yolks, anchovy fillets and white wine vinegar in a glass or metal bowl. Heat some water in a small saucepan on a low heat. Whisk the mix in the bowl for a minute, then place the bowl over the saucepan with the hot water and whisk continuously for 3-4 minutes until pale and thick, the anchovies now emulsified in the mix.
  3. Remove the bowl from the heat and then slowly whisk in the melted butter bit by bit until you have a creamy hollandaise. If it gets too thick, just whisk in a bit of warm water to loosen it. To finish the hollandaise, season with lemon juice and salt before serving warm, or holding at room temperature.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.