Rating: 3 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4

If you're a fan of hollandaise, you'll adore this creamy lemon sauce. Drizzle leftovers on poached eggs, baked potatoes or grilled chicken.

Libbie Summers
Source: Better Homes and Gardens


Recipe Summary test

45 mins
2 1/2 cups Meyer Lemon Sauce


Ingredient Checklist


Instructions Checklist
  • For lemon sauce, finely shred 1 teaspoon peel from lemon and juice lemon to get 5 teaspoons; set peel and juice aside. In a large heatproof bowl whisk together egg yolks and the 1/2 cup cold water until light and mixture expands four times in size (about 5 minutes). Place bowl over a large saucepan of simmering water (bowl should not touch water) and continue to whisk for 4 minutes. With bowl still over simmering water, use a rubber spatula to scrape sides of bowl and fold mixture until eggs reach 160°F. Remove from heat. Gradually whisk in butter, lemon juice, salt, and cayenne pepper.

  • Meanwhile, in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender. Drain. Transfer asparagus to a large bowl of ice water to cool. Drain. Serve with lemon sauce. Top with lemon peel and chive blossoms.

Don't Curdle Your Eggs

While beating egg mixture over the simmering water, make sure to use a rubber spatula to scrape the sides of the bowl. Don't allow egg to cook onto the side of the bowl.


Cook asparagus as directed. Transfer to a storage container; cover and chill for up to 24 hours. Transfer to a platter. Let stand at room temperature for 1 hour before serving.

Nutrition Facts

157 calories; fat 15g; cholesterol 169mg; saturated fat 9g; carbohydrates 3g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 1034.7IU; vitamin c 4.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 43.4mcg; vitamin b12 0.3mcg; sodium 247mg; potassium 146mg; calcium 37mg; iron 1.7mg.