• 2 large egg yolks, (warmed to room temperature-see notes)

  • 1 tablespoons warm water
  • 1 tablespoons fresh lemon juice
  • 1/2 Teaspoon salt
  • ½ cup butter
  • Optional 1-2 teaspoons tomato product


Combine egg yolks, water, lemon juice and salt in blender. Blend until frothy.
Heat butter in small saucepan or microwave until bubbly but not brown. (You really don’t have to use clarified butter for this recipe.) With blender running, pour in hot butter in a very slow thin stream through the hole in blender lid, blending until emulsified.Thin with a little more hot water if too thick. Serve immediately.

Tomato Variation: Add 1-2 tablespoons of tomato product to egg yolks. Proceed as directed above

For food safety: To warm egg yolk to room temperature, place shell egg into very hot tap water no longer than 10-20 minutes. Remove and use immediately. A room temperature egg yolk in this recipe will aid in the emulsification of ingredients. Egg will be more difficult to separate when warm.

Do not leave finished hollandaise at room temperature. Make in small enough batches to  use immediately for safety. Raw, undercooked eggs may present health issues for some people; you may substitute pasteurized eggs in the recipe.

Buy eggs that are refrigerated and keep eggs refrigerated. Take out only what you need for a recipe, not the whole carton. Buy local eggs for extra food safety measure.


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