Our simple Hollandaise takes a few moments to prepare and is a rich sauce that is perfect for lobster (try our Cornish BLT!) fish, Eggs Benedict or with steamed artichoke. The melted butter is kept fresh with a hint of lemon and sharp Dijon mustard, whilst the egg yolks give it a velvety texture.

30 mins serves4


250g Trewithen Dairy Salted Butter
1 clove of Garlic
5 Egg Yolks
1/2 tsp Dijon Mustard
1 tbsp Lemon Juice
Drop of Tabasco [optional]


Gently melt diced butter in a pan and remove from the heat. Blitz the egg yolks, crushed garlic and Dijon mustard in a food processor until smooth and then gradually pour in the melted butter whilst the processor is blending.

Keep adding until smooth and silky and then finish with lemon and a few drops of tabasco.

Keep in a warm place in a jug covered with the butter foil to seal from the open air and prevent a skin from forming. If you need to slacken the texture, stir in a tablespoon on hot water.