A warm emulsion of egg yolks and butter, Hollandaise is one of the most versatile of sauces, and an essential skill for every chef to have in their culinary toolbox. Classically flavoured with a reduction of white wine vinegar boiled with bay leaf, mace, and peppercorns, Hollandaise also forms the basis for several daughter sauces, which you will be able to use to complement a variety of dishes.

In this workshop, you'll learn how to make this essential mother sauce from scratch. In three hands-on modules you will follow along with the fabulous Annie – one of Leiths' world-class cookery teachers – as she guides you through the process of perfecting this classic sauce from start to finish.

In the Leiths Hollandaise workshop, you’ll learn how to:

Properly emulsify eggs and butter in the quick and easy to follow basic Hollandaise sauce
Season your sauces perfectly at appropriate points during cooking
Prevent the sauce from splitting and take emergency action if it does
Convert the mother Hollandaise into a daughter Béarnaise and Maltaise sauce
Create a super light, mousse-like Hollandaise using a whisk to incorporate plenty of air

By learning the essential techniques and developing your understanding of this warm emulsion sauce, you’ll add some expert techniques to your skill set and give yourself the ability to create awe-inspiring brunches and dinners for friends and family.

This is just the first workshop with Leiths School of Food and Wine, stay tuned for more essential cooking skills coming to the app.

Mastering Sauces: Hollandaise

with Leiths School of Food and Wine