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Easy Hollandaise

Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

  • Servings: 4
  • Yield: Serves 4
Easy Hollandaise

Source: Everyday Food, May 2004


  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter


  1. In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.

  2. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Cook's Note

There is enough sauce in this recipe for 4 artichokes. Serve 1 artichoke per person.

Reviews (10)

  • Deb Schneider-Richardson 17 Jul, 2015

    I made this for my family two weeks ago. It tasted great (though I added a dash of dijon); however, the flavor wan't worth the serious illness my family developed as a result of salmonella poisoning. After a long interrogation from the state health department, it was concluded that the hollandaise was the likely cause of our infection.

  • briana selstad 5 Jul, 2014

    I would definitely add the dijon, it cuts the citrus a bit. Overall very easy and hard to ruin! See my review here:

  • andrea m dwyer 28 Jan, 2012

    So easy and delicious - I can't imagine making hollandaise any other way! I made the Eggs Benedict recipe which included this recipe on the site, and it was all delicious.

  • krisx2 23 Oct, 2011

    I didn't know how easy it could be to make hollandaise. It was delicious too and went perfectly with our dinner of asparagus, fish fillets and fried polenta. It even got my 5 year olds to clean their plates!

  • jahrwong 12 Apr, 2010

    The butter should be warm enough to cook the eggs but if you are serving this to pregnant women or kids you may want to use the pasturized eggs or egg substitutes.

  • blueshingles 12 Apr, 2010

    Since this sauce was not cooked, what is the risk of Salmonella from raw egg yolk?

  • Antiqua 12 Apr, 2010

    You can also add a little Dijon mustard for little extra flavor.

  • frey60 6 Feb, 2010

    This is such an easy recipe and turns out very well.

  • pmrstn 2 Jun, 2009

    add a little bit of cayenne pepper for a nice kick.

  • frey60 18 Apr, 2009

    This came out really well, and was much easier than the traditional method. Very tasty.

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