• 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 the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.