Lemon Dill Hollandaise Sauce

This lemon dill hollandaise sauce is a bright and herby twist on the classic French sauce.

Classic hollandaise has a zing of lemon to go with the rich buttery base but this version uses fresh dill to take it to a new level.

It’s irresistible over salmon, roasted asparagus, or even a classic eggs Benedict.

This sauce can be challenging to get right for beginners but it really just comes down to the heat control.

As long as you keep the heat consistent and drizzle the butter in slowly, the sauce should come out thick and smooth with a silky texture.

a bright and herby twist on the classic French sauce

Why you will love this Lemon Dill Hollandaise Sauce recipe…

Classic sauce- This is a staple for any enthusiastic home cook, especially those who love French cuisine.
Velvety texture- The thick emulsified sauce has a thick and unctuous texture that is perfect over eggs, vegetables, or fish.
Zesty and herbaceous- The lemon and dill add a new dimension to this classic sauce.
Quick to make- The whole sauce takes just 15 minutes to make.
Simple ingredients- The base is simply egg yolks and butter and then all you need is some seasonings to jazz it up.

Hollandaise is a classic velvety sauce that is classically used for eggs benedict. It's zesty and rich with a herbaceous hit from the dill.

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Prep Time 5

Cook Time 10

Total Time 15

Course Sauce

Cuisine French

Calories 2610 kcal

Equipment

Ingredients

▢ 3 large egg yolks
▢ 1 tbsp fresh lemon juice
▢ 1 tsp lemon zest
▢ 1 tsp fresh dill, finely chopped
▢ ½ (1 stick) cup unsalted butter, melted and slightly cooled
▢ Pinch of salt
▢ Pinch of white pepper (optional)

Instructions

Ingredients

Place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. This helps prevent the egg yolks from scrambling.
Add the egg yolks and lemon juice to the bowl. Whisk vigorously until the mixture is pale and thickened, about 2–3 minutes.
Slowly pour in the melted butter in a steady stream while continuing to whisk. The sauce should become creamy and emulsified.
Stir in the lemon zest, dill, salt, and white pepper. Taste and adjust the seasoning, adding more lemon juice or zest if you prefer a brighter flavor.

Nutrition

Calories 2610kcal (131%)Carbohydrates 3g (1%)Protein 11g (22%)Fat 290g (446%)Saturated Fat 180g (1125%)Polyunsaturated Fat 13gMonounsaturated Fat 78gTrans Fat 11gCholesterol 1283mg (428%)Sodium 62mg (3%)Potassium 157mg (4%)Fiber 0.3g (1%)Sugar 1g (1%)Vitamin A 9254IU (185%)Vitamin C 8mg (10%)Calcium 151mg (15%)Iron 2mg (11%)

Keyword Hollandaise Sauce

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Serving Suggestions

Hollandaise is traditionally served as the sauce for eggs benedict or eggs florentine. It is also delicious when drizzled over vegetables like roasted asparagus or steamed broccoli. This is an ideal sauce to serve with salmon or cod for a luxurious seafood dish.

🧑‍🍳 Expert Tips

Avoid overheating. This can scramble the eggs and curdle the sauce.
Adjust the texture. Add a teaspoon of warm water and whisk in vigorously if the sauce is too thick.
Make a bigger batch. Double the recipe to feed a larger group.
Change up the herbs. Try some parsley, oregano, or thyme to play with new flavors.

Storage Suggestions

Hollandaise sauce is best enjoyed fresh. It can be kept warm for up to 30 minutes in the double boiler on very low heat but you will need to whisk it occasionally.