Recipe by Amira Georgy
Hollandaise sauce is rich, creamy and actually easy to make yourself at home. Try our simple recipe and serve with steamed asparagus, poached eggs on toast or grilled salmon.
MAKES 1¼ cups PREPARATION 10 mins COOKING 5 mins
Place 3 eggs yolks, 2 tbsp lemon juice, ½ tsp Dijon mustard and ¼ tsp sea salt in a blender. Blend until frothy. Heat 170g butter in a small saucepan on medium-high, until starting to bubble. Remove from heat. With blender motor running, add butter to egg mixture in a slow, steady stream, until mixture thickens. Serve.
Nutrition info (per tbsp):
350 kilojoules, 9g total fat (6g sat fat), neg carbohydrate (neg sugar), neg protein, neg fibre, 80mg sodium. Read more about our Nutrition Information.