Boiled vegetables with hollandaise sauce


Product: OMEGA3 EGGS

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cayenne pepper (optional)
  • 10 tablespoons of unsalted butter (if salted butter is used, leave out the extra salt)
  • Boiled vegetables of your choice (eg courgette, potato, carrot, broccoli, cauliflower etc)


  1. Slowly melt the butter in a small pan. Try not to let it reach a boil.
  2. Add the egg yolk, lemon zest and cayenne pepper to your blender.
  3. Blend the egg yolk mixture at a medium speed for approximately 20-30 seconds.
  4. Switch the blender to its lowest speed, pouring the melted butter in slowly.
  5. Continue for 20-30 seconds more, until the butter is completely blended in.
  6. Taste the sauce, which should be buttery, with a lemon flavor, and lightly salted.
  7. You can correct the flavor by adding some lemon juice or salt.
  8. To thin the sauce, add some warm water and mix a bit more.

Kenwood blender

Share on facebook
Share on twitter
Share on email

See also