Easy Hollandaise


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


  • 2 large egg yolks

  • 1 tablespoon warm water

  • 1 tablespoon fresh lemon juice

  • ¾ teaspoon coarse salt

  • ½ 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 Notes

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

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