March 30, 2026

Hollandaise Sauce

Serves:

Cooking Time:

< 15 min

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
45 ml full cream milk
15 ml butter
15 ml lemon juice
5 ml Dijon mustard
cayenne pepper, a pinch

Melt cream cheese, milk and butter together over a low heat.
Add the lemon juice, mustard and cayenne pepper and stir until silky and smooth.
Serve over Eggs Benedict. Also delicious over asparagus or tender broccoli stems.

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