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Dill Hollandaise

By Katie Brown

4.2

(9)

Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

3 egg yolks
salt and pepper
1-2 tablespoons lemon juice
2 sticks unsalted butter
dill, snipped

Preparation

  1. Step 1

    1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.

    Step 2

    2. In a small saucepan, melt the butter and heat until bubbling hot.

    Step 3

    3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.

    Step 4

    4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.

    Step 5

    5. Pour hot butter in a thin stream into whirring egg mixture.

    Step 6

    6. Add dill and pulse to combine.

    Step 7

    7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.

  2. BASIC 1-2-3

    Step 8

    If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.

Katie Brown's Weekends
TagsSauceDillHerbs & SpicesEasyQuickBlenderCookbooks
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