Herbed Hollandaise Sauce with Billies Lemon N Herbs



Herbed Hollandaise

with Billies Lemon N Herbs


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Hollandaise sauce is incredibly easy to make and instantly levels up your eggs. It also makes a wonderful accompaniment to vegetables, we especially like with in-season asparagus.


3 Egg Yolks 

1 tbs Lemon Juice 

¼ tsp Dijon Mustard 

1 tsp Billies Lemon ‘n’ Herbs 

½ cup Melted Butter (hot)


  • Place egg yolks, mustard, lemon juice and Lemon ‘n’ Herbs in a blender.
  • Blend for 5 sec to mix the ingredients, then with the blender still running on medium to high speed, slowly drizzle in hot melted butter.
  • Pour the mixture into a glass bowl and heat over simmering water, stirring all the time. 
  • Heat using this method until the sauce is warmed through and serve as desired.


  • Make sure your butter is nice and hot and pour it in slowly to allow the mixture to emulsify.
  • If the sauce splits, you can try adding 1-2 tablespoons of boiling water into the blender, or try adding another egg yolk while the blender is on.
  • To reheat the sauce, we find it easiest to warm in the microwave in 15 second bursts, stirring after each burst and repeating until warmed through.