Name: Homemade Hollandaise Sauce - Ranu Hēki Mōkarakara
Prep time: 15 min
Total time: 30 min
Ingredients: 120 g pata (butter); 3 tōhua hēki (egg yolks, from size 7, medium eggs); 2 tsp paura mahitete (mustard powder); 1 ½ tbsp wai pīkara (pickle juice or vinegar); Tote me te pepa (salt and pepper); 1 tsp dried or tarragon (or your favourite dried herbs).; ¾ tsp paura aniana (onion powder), optional but delicious.

Jump to Recipe Jump to Video Print Recipe

There is something so satisfying about taking a sauce that we have eaten in a cafe and making it better at home! This Homemade Hollandaise Sauce is exactly that! Made with real ingredients and packed full of flavour, it will have you smiling from ear to ear.

On a table is a white tablecloth with a white plate and a silver fork. On the plate is two fried eggs on muffin splits with homemade hollandaise sauce, chill oil and spring onions on top.

I made these Homemade Muffin Splits a few years ago for Otaika Valley. This recipe was just so delicious and the muffins sang because of this glorious sauce. Hollandaise is notorious for splitting and I have suffered through that experience. However, do not fear, this recipe has never split on me because we heat the tōhua hēki (egg yolks) before adding the butter. You are soooo welcome! 🤗

More Savoury Recipes:

Are you entertaining and need a simple tart? Then take a look at this Creamy Pumpkin Tart - it so dreamy. Or take a look at my Roasted Tomato and Courgette Galette because those flavours will be remembered.

Photography and videography by Sarah Henderson.

INGREDIENT TIPS FOR THIS HOMEMADE HOLLANDAISE SAUCE:

A white wooden tray sits on a beige cloth on a wooden table. Next to the white tray is two pears with stalks and leaves. On the tray is flour, butter, eggs, vanilla and water in vintage cups and glasses. A glass vase with a small whisk is in the background.

Butter: I prefer salted pata (butter) for this sauce but unsalted works too.
Egg yolks: Use 3 tōhua hēki (egg yolks) from size 7 eggs.
Mustard Powder: This punchy powder helps cut through the richness of the sauce so I defiantly recommend using it.
Pickle Juice: Use wai pīkara (pickle juice) from any of your favourite pickle jars or vinegar work here.
Herbs: These are optional but add another layer of flavour. I used dried tarragon but it can be swapped for dried parsley, oregano or basil.
Onion powder: This is also optional but adds a subtle sweetness to the sauce.

Expert Tips:

This sauce is always going to be at its best if it used straight away because it will start to thicken and set.

Any leftovers can be stored in a sealed container in the fridge for up to three days. Keep it as a delicious flavoured butter and smear it over rīwai (potatoes) or toasted sandwiches. Otherwise gently reheat it over a pot of barely simmering water but it can split, so do it at your own risk.

Keep the egg yolk mixture moving so that they gently cook over the pot of boiling water. There is no time to walk away because you risk over cooking it.

Only add the pata kua rewaina (melted butter) a teaspoon at a time and continue to whisk the entire time. This stops it from splitting and gives a light texture to the sauce.

STEP BY STEP INSTRUCTIONS FOR THIS HOMEMADE HOLLANDAISE SAUCE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A vintage glass is on a table. In the glass egg whites are falling in to it as Naomi catches the egg yolk in the egg shells. Next to the glass is mustard seeds in a juice. A white tray is beside it too and a glass jar of chopped up butter is behind it.

1. Melt the Butter:

Chop the pata (butter) in to pieces. Gently melt it in a heat proof bowl in the microwave or over low heat in a small pot on the stove.

Set it aside.

2. Mix the Egg Yolks:

Add the tōhua hēki (egg yolks), paura mahitete (mustard powder) and wai pīkara (pickle juice) in to a small heat-proof bowl.

Using a whisk, whip it for 2 minutes until it is slightly foamy.

A silver pot sits on a stove with a vintage glass bowl on top of it. In the bowl is a pale egg yolk mixture that is being stirred with a white whisk.

3. Heat the Egg Yolks:

Pour around 4 cm of water in to the bottom of a small pot. Bring it to a boil over medium to high heat. My stove heats up to 9 and I have it at 7.

Place the bowl over the pot of boiling water (the base of the bowl must not touch the water).

Whisk continuously for 5 minutes as the mixture heats over the steam then remove it from the heat.

The mixture should be warm to the touch.

A glass vintage bowl has a thick egg yolk mixture in it and is being whisked with a white whisk. At the same time a white jug is pouring melted butter in to it.

4. Combine the Eggs and Butter:

Drizzle in one teaspoon of the melted butter at a time as you continue to whisk until all the pata (butter) is incorporated.

It should thicken slightly as the pata (butter) is added.

Season it well with tote (salt) and pepa (pepper), tarragon and paura aniana (onion powder).

A white plate sits on a grey tablecloth. On the plate is a piece of muffin split that has a large dollop of homemade hollandaise sauce being added to it with a teaspoon.

5. Cool the Homemade Hollandaise Sauce:

Pour the ranu (sauce) in to a jug and let it cool down and thicken for 5 - 10 minutes before using it.

If your sauce is still quite thin, refrigerate it for 10 to 15 minutes and it will begin to thicken.

Try it with the these delicious Homemade Muffin Splits.

6. Store the Homemade Hollandaise Sauce:

This sauce is always going to be at its best if it used straight away because it will start to thicken and set.

Store any leftovers in a sealed container in the fridge for up to three days. Keep it as a delicious flavoured butter and smear it over rīwai (potatoes) or toasted sandwiches.

Otherwise gently reheat it over a pot of barely simmering water but it can split, so do it at your own risk.

We have so many more

Savoury Recipes

So take a look and see what recipes take your fancy.

Browse all Savoury Recipes

Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Print Pin