Special Hollandaise Sauce


If you’ve had eggs Benedict before, you’ve probably encountered this rich and buttery sauce with a creamy consistency, try our recipe with all that and more with a extra spicy kick.

Hollandaise melds beautifully with ingredients such as eggs, ham, asparagus, or salmon.



Recipe adapted by Cobra Chilli from Nagi’s recipe at Recipe Tin Eats




    1. Place egg yolks in a tall narrow container that a stick blender fits in all the way to the base.
    2. Add both Cobra Chilli sauces, water and salt. Blitz briefly to combine.
    3. Melt Ghee in a heatproof jug (covered with a paper towel) until hot (be very careful to ensure it does not explode if using microwave). If you use a stove, pour into a jug once hot.
    4. If using butter (not Ghee), let it stand for just 15 seconds or so until the milky whites settles at the bottom of the jug.
    5. With the stick blender going on high and the egg/sauce mix at room temperature, slowly pour the butter in a thin stream into the eggs over around 45 seconds. If using butter, leave behind most of the milky whites in the butter – about 1 ½ tbsp. Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
    6. Now blitz for a further 15 seconds, moving the stick up and down.
    7. Thickness: If too thick, mix in warm tap water, 1 teaspoon at a time.
    8. Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as-is if pairing with salty foods like Eggs Benedict, steak or fish.
    9. Using: Use immediately or keep warm until required – if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening.
    10. Storage: Keep leftover in fridge for later use but discard after 24 hours. It is cheap and easy to make, so best to always use fresh.