- 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
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.