Quick and Easy Hollandaise

Quick and Easy Hollandaise

5 mins total time

5 mins active time


Makes 1¼ cups, 10 fl oz



  • 3 large egg yolks
  • 1½ tbsp fresh lemon juice or white wine vinegar
  • 1 tbsp hot water
  • ½ tsp flaky sea salt
  • 8¾ oz unsalted butter


  • Ground white pepper

    to season


  • 1Put the egg yolks, lemon juice or vinegar, water and salt in the blender and secure the lid.
  • 2MILL for 30 seconds until pale and creamy.
  • 3MIX, while the motor is running, remove the inner cap lid and gradually add the butter in a thin stream until the sauce thickens. Season with pepper.
  • 4Spoon over poached eggs, steamed asparagus or potato cakes.
  • 5Transfer unused hollandaise to an airtight container and store in the refrigerator for up to 1 week.

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