Hollandaise Sauce with a Hint of Bitters

Traditional Hollandaise with a background of ANGOSTURA® aromatic bitters makes a luscious sauce for salmon and other seafood, vegetable sides like asparagus, and of course for simple poached eggs or traditional Eggs Benedict. Recipe may be doubled.


8 Tbsp. (1 stick) butter
3 egg yolks
1 Tbsp. fresh lemon juice
1/2 tsp. ANGOSTURA® aromatic bitters or 1 tsp. ANGOSTURA orange bitters
Cayenne pepper, generous dash


Melt butter in a 1-cup measuring cup in microwave oven. Place egg yolks, lemon juice, Angostura bitters and cayenne pepper in blender container; blend on low speed 15 seconds. 

Continue running blender on low, and slowly pour in butter. Continue to blend 30-45 seconds more.

For thinner sauce, add hot water a tablespoon at a time while running blender on low. Serve warm Hollandaise sauce in a small pitcher. 

Note: This sauce may be reheated on low heat (in the microwave or stovetop), stirring regularly. It also holds up well after refrigeration. Gently reheat, stirring.

Makes about 1 cup.


Per serving (2 tablespoons): 130 calories, 1g protein, 1g carb, 13g fat (8g sat. fat), 110mg chol, 90mg sodium, 0g fiber

Hollandaise Sauce with a Hint of Bitters
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