The hollandaise sauce is a classic served with the fish or the eggs benedict. But if ! You know these eggs served with bacon on a muffin cut in two during the brunch !!! But not that, since here, this sauce accompanied by wonderful white asparagus, yum !!!

So here is a classic recipe, with dill, but you can also try it with tarragon or thyme, for example !

Hollandaise Sauce with dill


  • 125 g of butter
  • 3 egg yolks
  • 3 tbsp water
  • The juice of 1/2 lemon
  • 1/2 bunch of dill, chopped
  • Salt and pepper


Put the egg yolks and the 3 tablespoons water in a saucepan and heat it over medium heat while constantly whisking. The yellow must go up in temperature , éclaircirent and form a sabayon.

Then add the butter in pieces and whisk to get the mixture. Remove from the heat.

Pour finally the lemon juice, season and add the dill.

Written by Doc

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