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Quick Hollandaise Sauce

When you are in a hurry, this is a great recipe to remember It is the perfect embellishment for many fish. It is somewhat lighter and fluffier than the traditional version.


– 1/2 cup butter (stick)
– 3 egg yolks
– 1 tbs lemon juice
– 1/4 tsp. salt
– 1/4 tsp. dry mustard
– pinch cayenne pepper


Heat butter to bubbling in a small pan. Watch carefully. Don’t allow to burn. Place egg yolks, lemon juice, salt, mustard and pepper in a blender. Cover and turn on low speed for 3 seconds. With blender still operating, remove the cover and add bubbling butter in a steady stream. When all has been added, turn off the blender. Serve immediately or keep warm over hot water.

Makes about 1 cup.

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