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Lemony Hollandaise

  • yield: Makes about 1 cup


  • 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

Cook's Note

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


  1. Step 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.

The Martha Stewart Show, April 2011