Skip to main content
Epicurious
Cookbooks

Dill Hollandaise

By Katie Brown

4.2

(9)

Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

3 egg yolks
salt and pepper
1-2 tablespoons lemon juice
2 sticks unsalted butter
dill, snipped

Preparation

  1. Step 1

    1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.

    Step 2

    2. In a small saucepan, melt the butter and heat until bubbling hot.

    Step 3

    3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.

    Step 4

    4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.

    Step 5

    5. Pour hot butter in a thin stream into whirring egg mixture.

    Step 6

    6. Add dill and pulse to combine.

    Step 7

    7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.

  2. BASIC 1-2-3

    Step 8

    If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.

Katie Brown's Weekends
TagsSauceDillHerbs & SpicesEasyQuickBlenderCookbooks
Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.