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Lemony Hollandaise

Use to make Easter Waffles Florentine.

  • Yield: Makes about 1 cup
Lemony Hollandaise

Source: The Martha Stewart Show, April 2011


  • 2 large egg yolks
  • 1 lemon, zest and juiced
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • Coarse salt and freshly ground black pepper


  1. Place egg yolks, lemon zest, and lemon juice in the jar of a blender. With the motor running, slowly add melted butter; blend until completely emulsified. Season with salt and pepper; serve.

Cook's Note

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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