Horseradish Hollandaise

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Laced with assertive horseradish, this sauce makes a lively accompaniment to both poached eggs and crisp, buttery potatoes.

ByJustin Chapple

January 2019

Gallery

Credit: Jennifer Causey

Recipe Summary

total:

15 mins

Yield:

Makes 1 1/2 cups

Ingredients

1 cup unsalted butter (8 ounces)
5 large egg yolks
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons drained prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

Step 1

Melt butter in a small saucepan over medium. Place egg yolks and lemon juice in a blender; process until smooth. With blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl; stir in horseradish. Season with salt and pepper, and serve immediately.

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