hillfarm Hollandaise

by Mark Hix

Celebrated British chef, Mark Hix, discovered Hillfarm Oil when writing about British Regional Food and has been a fan ever since. He now uses Hillfarm Oil in all this restaurants in London and Lyme Regis. This is his take on a classic Hollandaise - all the healthier for swapping Hillfarm Oil for butter.

Cooking Time 10 Minutes
Dress Dress
Serves Serves 4-6




  1. Put the egg yolks into a small bowl (or double boiler if you have one) with the vinegar and whisk over a pan of gently simmering water until the mixture begins to thicken and become frothy.
  2. Slowly trickle in the hillfarm Cold Pressed Rapeseed Oil whisking continuously – an electric hand whisk will help. If the oil is added too quickly the sauce will separate.
  3. When you have added two-thirds of the oil taste the sauce and add enough lemon juice to taste.
  4. Then add the rest of the oil. The sauce should not be too acidic but the vinegar and lemon should just cut the oiliness of the oil.
  5. Season with salt and pepper if necessary, stir in the chopped dill and serve with fresh asparagus, fish or poached egg on an English muffin.


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