The no sweat, no-butter version of a Hollandaise sauce. No stove top cooking. Use your blender and you'll have the classic creamy, lemony sauce for eggs, veggies and seafood. You can change it up and replace our Butter olive oil with Blood Orange for a sweeter, citrusy finish.

200mls Butter olive oil (Optional: Blood Orange Olive Oil), warmed
3 egg yolks
1 tbsp fresh lemon juice
3 tbsp warm water
3/4 tsp salt to taste
Ground cayenne to taste


Put egg yolks, lemon balsamic, warm water and salt in a blender. Blend on medium to medium high speed for 20-30 seconds, until eggs lighten in colour. Then turn down to lowest setting.  Place warm Butter olive oil in measuring cup for easy pouring.  Slowly, slowly drizzle into blender through lid opening.  Blend for 30 seconds then pulse until the sauce is creamy. If it's too thick you can add more warm water a little at a time. Add more salt and lemon juice to taste.