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.  Add lemon juice and water.  With the motor running, gradually add the hot butter through the feed tube of the processor.  Finish with the paprika and season to taste.  You may want to add a little more lemon juice.  Serve over asparagus or use to make eggs benedict.

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