stove · egg emulsion
★ STARRED KITCHENPrep 10 minCook 15 minLondon Hollandaise
Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.
Michel Roux Jr's London Hollandaise, from the published recipe.
Ratio
Ingredients
- Butter — 250g
- White Wine Vinegar — 2 tsp (10 ml)
- White Pepper — 1 tsp cracked (2 g)
- Salt — good pinch (1 g)
- Egg Yolk — 4 medium yolks
- Lemon Juice — to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
London Hollandaise wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.