Advertisement
  • Newsletters
  • Subscribe

Lemony Hollandaise

22

  • Makes1 Cup
By Chatelaine
Hollandaise sauce, eggs, Benedict

John Cullen

Chatelaine Triple Tested

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

Ingredients

  • 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

Instructions

  • 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 1g, Fat 9g, Sodium 56mg.

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.

 

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.