Hollandaise Sauce

Sauces | July 22, 2015 | By

You know Hollandaise, it’s that incredible sauce on Eggs Benedict, well it’s also amazing on fish, asparagus, broccoli and brussels sprouts! It’s very easy to make, your blender does the work.


• 10 Tbs of butter
• 4 egg yolks
• 1 Tbs of fresh lemon juice
• 1 tsp of vinegar
• dash of paprika
• salt to taste


Melt the butter slowly in a small saucepan over low heat, then add the egg yolks, lemon juice, vinegar and a dash of paprika into your blender. Blend the egg yolk mixture at medium/ high speed until it lightens in color, about 20-30 seconds. Once the yolks have lightened in color, turn the blender down to the lowest setting and drizzle in the hot melted butter slowly, while the blender is running. Blend until well incorporated. Add salt to taste. Pour into a saucepan and keep warm. (over a double boiler)



Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>