Ingredients Condiments Horseradish Hollandaise Be the first to rate & review! Laced with assertive horseradish, this sauce makes a lively accompaniment to both poached eggs and crisp, buttery potatoes. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Total Time: 15 mins Yield: Makes 1 1/2 cups Ingredients 1 cup unsalted butter (8 ounces) 5 large egg yolks 1 1/2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons drained prepared horseradish 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Directions Melt butter in a small saucepan over medium. Place egg yolks and lemon juice in a blender; process until smooth. With blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl; stir in horseradish. Season with salt and pepper, and serve immediately. Rate it Print