A wonderfully light hollandaise sauce that's quick and easy to make.


  • 3 large free range egg yolks

  • Juice of ½ a lemon

  • 1 tbsp cold water

  • 250g/9oz unsalted butter, melted

  • Pinch of paprika

  • White pepper, to taste

  • Salt, to taste

  • Fresh asparagus, to serve


  • 1.

    Place the yolks in to the base of a food processor. 

  • 2.

    Add lemon juice and water. 

  • 3.

    With the motor running, gradually add the hot butter through the feed tube of the processor. 

  • 4.

    Finish with the paprika and season to taste.  

  • 5.

    Serve over asparagus or use to make eggs benedict.


TIP: You may want to add a little more lemon juice to taste. 

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