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Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
2 large egg yolks
1 lemon, zest and juiced
1 cup (2 sticks) unsalted butter, melted and slightly cooled
Coarse salt and freshly ground black pepper
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Gallery
Recipe Summary
Yield: Makes about 1 cup
Gallery
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 2 large egg yolks
- 1 lemon, zest and juiced
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- Coarse salt and freshly ground black pepper
Directions
Place egg yolks, lemon zest, and lemon juice in the jar of a blender. With the motor running, slowly add melted butter; blend until completely emulsified. Season with salt and pepper; serve.
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemony Hollandaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemony Hollandaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
