Lemony hollandaise



1 Cup

Lemony hollandaise

John Cullen

Dress up your eggs with our smooth, speedy (just 10 mins!) and infinitely versatile version of this classic French sauce.


  • 1 cup unsalted butter , at room temperature
  • 3 large egg yolks
  • 2 tbsp fresh lemon juice , about 1/2 large lemon
  • 1 tbsp hot water
  • 1/2 tsp salt


  • Melt butter in a small pan over high. While waiting for butter to melt, place yolks, lemon juice, hot water and salt in a blender. Whirl for 1 min.
  • Skim off and discard foam from melted butter. While blender is whirling, slowly pour butter through hole in lid . Whirl until thickened, about 3 min. Serve immediately, or pour into an ovenproof bowl and keep warm in a 200F oven for up to 15 min. Whisk just before serving.


Chatelaine Basics: How to make hollandaise sauce

Nutrition (per serving)

  • Calories
  • 85,
  • Protein
  • 1 g,
  • Fat
  • 9 g,
  • Sodium
  • 56 mg.

Easy variations

Smoky: Add 1/2 tsp smoked paprika to hollandaise during last 30 sec of whirling. Spread in a sandwich instead of mayonnaise.

Italian: Add 1/4 cup of chopped sun-dried tomatoes to hollandaise during last 30 sec of whirling. Stir in 1 tbsp of chopped fresh basil just before serving. Serve over poached eggs.

Maltaise: Instead of lemon juice, use freshly squeezed orange juice. After sauce thickens, stir in 1/2 tsp orange zest. Serve with blanched asparagus.

Spicy fusion: Add 1 tbsp wasabi paste during last 30 sec of whirling. Serve with sweet potato fries.

Dill & caper: Stir in 1 tbsp each of chopped capers and dill just before serving. Pour over baked fish.