Chef Tee’s Hollandaise Sauce

IngredientsS n p logo

  • 3 egg yokes
  • 1 Tbsp. lemon juice, freshly squeezed
  • ½ cup unsalted butter, melted
  • Hot water (optional)
  • Salt & Pepper to taste


  1. In a blender, combine egg yokes, lemon juice; cover, blend on high speed for about 5 seconds.
  2. While blender is still running, remove cover, slowly pour in hot butter; sauce should thicken.  (If too thick, add a little hot water.)
  3. Season to taste w/Salt & Pepper.

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