Hollandaise Sauce

Ron NebreBasics, recipes, Savoury

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We’re a huge fan of wholesome classics. One of these classics is Hollandaise Sauce, which can be served as a delicious addition to your next batch of eggs benny, or even served with a steak for a tangy and flavourful weeknight dinner.

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups


  • 3 large egg yolks
  • 30 ml / 2 tbsp lemon juice
  • 30 ml / 2 tbsp water
  • 227 g / 1 cup Mirage margarine
  • 2 g / 1 tsp lemon zest
  • 1 g / 1/4 tsp salt
  • 1 g / 1/4 tsp ground black pepper
  • A few drops of hot sauce


1. Fill a medium saucepan with 1 inch (2.5 centimetres) of water and bring to a simmer over medium low heat.

2. Place egg yolks, lemon juice, and water in a medium heatproof bowl and whisk to combine.

melted margarine
3. Set bowl over simmering saucepan of water and whisk continuously until mixture is slightly thickened and reaches 150°F(65°C) on an instant read thermometer, about 2 to 3 minutes.

4. Remove yolk mixture from heat.

5. Melt Mirage margarine in a small sauce pan, or in the microwave.

6. Stir warm margarine a few times, and begin adding to the yolks very slowly, while continuing to whisk. After the first third of the margarine is added, the rest can be poured faster.

melted margarine
7. Once all the margarine is incorporated, stir in the lemon zest, salt, pepper and hot sauce. Taste and adjust seasoning as desired.

pepper, hot sauce, lemon rind in sauce
8. Serve warm; if needed, place hollandaise over a warm (not hot) bowl of water to hold for up to half an hour.

Chef Notes

  • If hollandaise splits (curdles) when adding the margarine, place 2 tablespoons (30 milliliters) of boiled water into a blender. Turn onto medium speed and slowly add the broken sauce. It will quickly come back together.

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