• ½ tsp finely grated lemon zest
  • 1 Tbsp lemon juice
  • 3 egg yolks
  • 150 g hot melted butter

1. Put the lemon zest, juice and egg yolks into a food processor or blender. Blend for 10 seconds.

2. With the motor running, add the hot melted butter in a steady stream through the feeder tube until thick and smooth. Season to taste.

Rate and Review

9 Ratings

Reviews (9)

Jacqueline's Review | Rating

fantastically easy and delicious

Josephine's Rating
Heather's Review | Rating

Really disappointed - the consistency was less than a thin syrup no matter what I did. So added in a tbs of cornflour while the motor was going along with half a cup of milk. Blended it, tipped into a jug and then warmed it 20 seconds twice in microwave, stirring well in between. That was much, much better.

Teresa's Review | Rating

I LOVE this version. Quick, easy and delicious.YUM

Dave's Review | Rating

I used a hand blender it worked perfectly

Joyce's Review | Rating

Great for that Sunday morning brunch with the family. Eggs Benedict. Use the egg whites to make a pavlova.

Paul's Review | Rating

'Easy' hollandaise sauce?

Over an hour of a wasted Sunday morning (and a bit of the afternoon) would suggest otherwise.

This recipe produced a yellow liquid the consistency of and appearance of the Manawatu River in the wintertime - minus the logs and floating cattle beasts with their legs sticking up in the air. Additions of cornflour, milk, extra stirring and at ( as a last resort) some chia seeds all failed to rescue this recipe from its watery grave. The next step will be to add bits of cardboard from a shoe box I have lying - and finallly, to add the shoes themselves.

5 Stars if you have an hour on Sunday to spend on this recipe whilst entertaining dogs and small children with your growing frustration.

Vanessa's Review | Rating

Very good and easy recipe. Make it in advance and let it chill for a few hours to thicken. I also added more lemon juice as I had no zest.

Jeff's Review | Rating

Nice easy recipe, far easier than when I used to make it by hand in a bowl with a whisk.

To those of you who found this difficult, it might help if you add the melted butter very slowly as it sounds like you curdled your hollandaise which will happen if you add the butter too quickly.

Remember you need to emulsify the egg yolks and butter, also use it straight away as letting it cool could also cause it to separate.