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Classic Hollandaise Sauce Recipe - The Easy Way

Updated on January 13, 2013

Hollandaise sauce is a special event staple in my family. As a child, I used to think it was called 'Holiday Sauce' because we always had it at holidays like Christmas. I was a logical child like that.

After watching my mother make it for years in the blender, when I moved out of home I tried making it myself but couldn't remember her recipe. I looked it up on the Internet and found all these recipes that used bowls over saucepans which I just couldn't understand. I tried making it this way and first came out with a running mess, and then managed to curdle it. Way too much effort.

So I contacted my mother for her special recipe and have used it ever since. Using the blender ensures a mess-free success every time that can be done in minutes, so it is great for last minute eggs benedicts!

Serving Suggestions
Serving Suggestions | Source

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: This recipe is a ratio, so use 1 egg per 2 people


  • 1 egg - yolk only., (keep the whites for pavalova!)
  • 30g butter, completely melted
  • 10ml lemon juice
  • salt and pepper, to season
  1. Melt the butter in the microwave.
  2. Put the egg yolks into the blender and start it on low.
  3. While the blender is still on, pour in the hot butter. The heat will start to cook the eggs, making it creamy as it thickens.
  4. Keep blending while pouring in the lemon juice.
  5. Add salt and pepper to taste. And it's ready to use!


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