Easy Hollandaise Sauce


  • 175g butter
  • 3 Henergy Cage Free egg yolks
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper


  1. Melt the butter in a small saucepan or in the microwave until hot but not boiling.
  2. Place the egg yolks, lemon juice, salt and pepper, into the jug of a blender.
  3. Blend until the yolks are well mixed and then with the motor running drizzle the hot butter in a slow stream into the blender (ignore milk solids). The sauce will quickly thicken.
  4. The sauce will hold if kept warm for a short time but is at its best used soon after making.

Serving Suggestions

  1. 5-6