- Process yolk and juice in a food processor until well combined.
- With the motor running, slowly pour in 1-2 tablespoons of butter at a time, processing for 30 seconds between additions.
- Season the hollandaise sauce with extra lemon juice, salt and pepper, to taste. Serve warm over poached eggs or steamed asparagus.
- Hollandaise Sauce can be kept for up to 2 weeks, refrigerated in a sealed jar. Rewarm in the microwave on Medium Low stirring every 30 seconds, do not overheat or the mixture will split. Any of the Western Star butter range can be used to make this recipe.
IN THIS RECIPE
Western Star Unsalted is a great regular unsalted butter that is suitable for everyday cooking and baking needs. It allows the cook to regulate the seasoning required for the dish. Expertly crafted from one natural ingredients.
More Sauces recipes
Delicious slow roasted tomoatoes
Simply slice roma tomatoes in half, lay cut side up on a lined baking tray, season with salt and pepper, and top each tomato with a slice of garlic and a knob of butter. Bake at 140°-150°C for 1-2 hours or until done to your liking. Use in salads, antipasto or simply enjoy on fresh bread!