Lemony Hollandaise Sauce

Lemony Hollandaise Sauce

Sometimes adding a dash of Turmeric bumps up the vibrance of colour, and that alone is enough. This light, lemony riff on a Hollandaise sauce is a household favourite and uses the whole egg rather than just the yolks. Zhuzh up your eggs, veggies (it’s divine on asparagus) and fish.

Or use this recipe as a lemony alternative base to a simple Carbonara.


  • 2 Eggs
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 2 Tbsp Lemon juice, freshly squeezed
  • ½ Cup Butter, room temperature
  • ½ Cup Water, boiling hot
  • Black pepper, fresh ground, to taste


  1. Break eggs into a blender or food processor and add salt, turmeric, and lemon juice. Blend for 1 minute, then add butter and continue to blend on high speed for 30 seconds.
  2. Add hot water gradually, still blending (reduce heat to avoid splashes).
  3. Pour sauce into a heavy-bottomed saucepan or double-boiler on very low heat. Stir constantly until sauce starts to thicken then remove from heat. (Do not allow the sauce to boil.)

Keeps well in the fridge for 2-3 days and warms up well either on the stovetop or in the microwave.