Simple Hollandaise Sauce

Hollandaise Sauce is one of those things that I’ve always ran away from. Too much whisking, too high a chance of scrambled eggs, and way too much effort for a little bit of sauce.

This morning however my wife decided that she would like soft poached eggs with smoked salmon for breakfast and I thought that I might as well go the whole hog and make some hollandaise sauce to turn it into a Salmon Eggs Bennedict. I decided that I must be able to make a decent hollandaise in a food processor to save all that whisking, sweating and double boiler action and after searching the web for a few different ideas this recipe is what I came up with. The resulting sauce was a nice consistency and made way too much for what I needed at the time – perhaps enough for six serves – so I’ll have to work out how I can reheat it to use another day.

I’ll post some pictures next time I make it.

Simple Hollandaise Sauce

By James McMahon Published: June 29, 2013

  • Yield: 1 to 1.5 cups (6 Servings)
  • Prep: 5 mins
  • Cook: 5 mins
  • Ready In: 10 mins

A simple hollandaise sauce using a food processor with no double boilers or whisking in sight.


  • 3 eggs yolks only and room temperature preferably
  • 175 g butter melted
  • 1 tbsp lime juice most recipes use lemon juice but I only had a lime
  • 1 tsp salt only if using unsalted butter


  1. Melt the butter in a saucepan over a low heat. Make sure the butter doesn't boil as you want to keep all the moisture for the sauce.
  2. Separate the eggs and place the yolks in a small bowl of a food processor. A blender or even a stick blender would do just as well.
  3. Add the lime juice, salt if using, and process for about 30 seconds to a minute until the yolks go light and fluffy and double in volume.
  4. Slowly drizzle in the melted butter while processing. The heat of the butter should and the processor should emulsify the sauce.
  5. Taste the sauce and add some additional lime juice or salt if necessary. Pulse for a few more seconds just before serving.
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About James McMahon

James is a forty-something year old IT professional and father of 1 who live and works in Perth Western Australia. Outside of work he plays and referees touch football and is actively involved in the development and education of referees in this sport. He has also recently taken up Australian rules football umpiring thanks to being regularly involved in the game through his wife's team, the Coastal Titans. James is also a keen photographer, scuba diver, and cook.

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