Lemon & Parsley Hollandaise

Lemon & Parsley Hollandaise Recipe

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  • Recipe difficulty: Medium
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Recipe for Kenwood by Eugene Hamilton

Lemon & Parsley Hollandaise.


  • 150g soft butter cubed (unsalted)
  • 4 egg yolk
  • 4 tbsp lemon juice
  • 3 tbsp chopped parsley
  • Salt
  • Pepper


  1. Place butter, egg yolks, wine, lemon juice & zest into the bowl, attach the flexi beater and fit the splash guard. Set temperature to 65°C, the speed to 1 and cook for 3 ½ minutes
  2. Increase the temperature to 70°C and cook for a further 2 minutes, continuing on speed 1
  3. Remove the bowl and stir in the chopped parsley and season with salt & pepper
  4. Serve with toasted muffins, smoked salmon, & poached eggs

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