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Easy Dill Hollandaise Sauce

Jacob Larson

"This hollandaise uses a microwave instead of a double boiler, cutting back tremendously on prep time and mess. The melted butter provides enough heat to cook the sauce. This recipe makes enough sauce to cover 2 servings of eggs Benedict."
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13 m servings 284 cals
Original recipe yields 2 servings (1 /3 cup)

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  • Prep

  • Cook

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  1. Melt butter in a microwave-safe glass or ceramic bowl in microwave at 15-second intervals, stirring after each interval to prevent popping, 1 to 2 minutes. Whisk lemon juice, salt, and dill into melted butter; cook in microwave an additional 10 seconds. Whisk egg yolks into butter mixture vigorously until smooth, about 30 seconds. Whisk boiling water in gradually until smooth and creamy, about 1 minute more.


  • Cook's Note:
  • Dried dill can be used in place of fresh; reduce quantity to 1/8 teaspoon.

Nutrition Facts

Per Serving: 284 calories; 29.6 g fat; 1.6 g carbohydrates; 4.2 g protein; 368 mg cholesterol; 93 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Added a little more water to it to get it creamy and a nice light yellow color. If it seems to thicken up on you added some hot water a tablespoon at a time and whisk it up good. We will be maki...

I prepared this just as instructed. It was the easiest Hollandaise I ever prepared...and the best. Excellent recipe.

Great flavor, very tasty - I did use 1/8 tsp dried dill as I was out of fresh! I love the addition of the dill, but the sauce was a little thinner than I like. I'll make it again, but will try i...