Chef Tutor Alfie Saddington from our Kings Cross Cookery School shows us how to make classic hollandaise sauce – great with in-season British asparagus or Eggs Benedict.
Rich in flavour, this hollandaise recipe uses Waitrose No.1 Longstock Gold Eggs, which have vibrant yolks for a deep yellow sauce that’s rich in flavour. Just pour over steamed British asparagus, fish or use on brunch dishes.
We are the only supermarket to have our own Cookery Schools. You can join Alfie and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
50ml white wine vinegar
½ lemon, juice
4 No.1 Longstock Gold eggs, yolks only
250g unsalted butter, melted
To serve:
2 x 400g British asparagus, trimmed
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