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Blender Hollandaise Sauce

3/4 - 1 cup


  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 125g butter
Download Recipe (PDF)


  1. Place egg yolks, lemon juice and water in a blender and blend at high speed for a few seconds. Melt butter in a saucepan until hot and foaming without allowing to brown. Gradually add to blender, blending at top speed after each addition. Season with freshly ground black pepper to taste. Serve warm or cold depending on the consistency required. Serve as a sauce to accompany pan fried schnapper or ham steaks, grilled or barbequed lamb chops or steaks, or hot vegetables including asparagus, broccoli and new potatoes. Makes 3/4 - 1 cup.


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