Make this luscious sauce just before you serve it. It's a classic on Eggs Benedict or a gourmet treat poured over asparagus, fish, or chicken.


  • 1/2 cup (4 oz.)
    Better'n Eggs®
  • 2 Tbsp.
    fresh squeezed lemon juice
  • dash
    ground red pepper
  • 1/2 cup
    butter; melted, warm


  • Combine Better'n Eggs, lemon juice and red pepper in blender. Blend on medium speed until mixed. Keep blender running; slowly pour in melted butter in a slow stream. Cover and blend until smooth and thick (30 to 60 seconds).

  • Heat mixture over hot water in double boiler (do not microwave or over-heat; mixture will curdle.) Serve immediately.

  • Tip:  Hollandaise is best served within 15 minutes after cooking.

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  • <15 Minutes Prep Time