How To: Mint Hollandaise Sauce

In my opinion, no Saturday morning is complete without eggs benedict and lashings of hollandaise sauce! When I was running cafes in New Zealand, a customer favourite was mint hollandaise and it’s something I’ve continued to make since moving back to Scotland. We had it at home last Saturday and I thought it would be perfect for our LT Co. readers! This recipe makes about 180ml so good for brunch with pals or for two of you – depending on how much sauce you like! Enjoy!

Mint Hollandaise Ingredients

50g butter

1tbsp lemon juice

2 egg yolks

60ml cream

0.5 tsp mustard powder


bunch of fresh mint, leaves roughly chopped


  1. Bring a pot of water, which fits a bowl, to a rolling boil. Add your butter to the bowl and place on top of of the pot to create a double boiler. Melt the butter.
  2. Add the lemon juice, egg yolks and cream. Stir constantly until thick and smooth. It’s important not to let it boil as it will curdle!
  3.  Remove from the heat and add the mustard powder and a pinch of salt. Beat until well combined.
  4. Finally, add your chopped mint and mix through.

Serve immediately with poached eggs and crusty sourdough bread. Yum!

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