Basil Hollandaise sauce recipe Share this recipe on Facebook
A creamy, delicious hollandaise sauce, flavored with fresh basil leaves. This sauce is easy to make and goes great on top of asparagus, green beans, broccoli or similar boiled vegetables.
Preparation time: -, Cooking time: -, Serves: 0
1/2 cup unsalted butter
2 large egg yolks
4 tsp fresh lemon juice
2 tsp Dijon mustard
3/4 to 1 cup packed basil leaves (adjust quantity to taste)
Salt and freshly ground pepper to taste
Melt the butter in a saucepan over medium heat.
Add the egg yolks, lemon juice, Dijon mustard and basil leaves in a food processor and pulse for about 10 seconds. While the blender motor is running, start adding the melted butter in a constant stream. Process until the mixture is smooth and uniform. Taste and adjust with salt and black pepper to taste. Empty the sauce in a bowl and use immediately.
This recipe makes about one cup of hollandaise sauce.
Notes and tips
If you do not like the taste of basil, you can omit it. Just follow the recipe as above and omit the basil leaves. You will end up with regular, plain Hollandaise sauce.
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Back to the Basil Hollandaise sauce recipe