Horseradish Hollandaise

Laced with assertive horseradish, this sauce makes a lively accompaniment to both poached eggs and crisp, buttery potatoes.

Potatoes Benedict with Make-Ahead Poached Eggs
Photo: Jennifer Causey
Total Time:
15 mins
Makes 1 1/2 cups


  • 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


  1. 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.

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