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Easy Hollandaise

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

  • servings: 4




  • 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

Cook's Note

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


  1. Step 1

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

  2. Step 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.

Everyday Food, May 2004



Reviews (9)

  • 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:

  • 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.

  • 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!

  • 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.

  • 12 Apr, 2010

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

  • 12 Apr, 2010

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

  • 6 Feb, 2010

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

  • 2 Jun, 2009

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

  • 18 Apr, 2009

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