From Michel Roux Jr's kitchen · Le Gavroche, London
stove · egg emulsion
★ STARRED KITCHENLondon Hollandaise
From a starred kitchen
Ratio
W.WINE VIN 10
Ingredients
- BUTTER250 g
- W.WINE VIN10 ml
- WHITE PEPPER2 g
- SALT1 g
- EGG YOLK72 g
- LEMON JUICEto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.
Originally published as Hollandaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from delicious. magazine / Le Gavroche (published as “Hollandaise”). Full citation lives in Provenance.