Hollandaise Sauce

A lovely rich and creamy blender Hollandaise sauce.


  • 1/2 cup of butter, melted and bubbling
  • 4 egg yolks
  • 1 tsp Dijon mustard
  • Splash of Tabasco
  • Splash of freshly squeezed lemon juice


  1. Place egg yolks in blender
  2. Add Dijon mustard and Tabasco and whiz to combine
  3. With the blender running, pour the hot melted butter in a thin stream
  4. Add lemon juice to taste

I always have to double this one! The sauce comes out perfectly thick and creamy, rich and buttery and just a tinge of zestiness from the lemon.

Perfect with Eggs Benedict or over blanched Asparagus.

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