Beet Hollandaise Sauce
Recipe type: Breakfast
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Schmear this naturally pink (!) Beet Hollandaise Sauce all over your lox eggs Benedict, or you can eat it with a spoon too. We won't tell. Mmm, butter.
  • 1 large beet
  • 1 stick (8 tablespoons) unsalted butter (4 tablespoons)
  • 3 egg yolks
  • 1 lemon, juiced
  • Salt to taste
  1. Peel the beet and using a finer grater, grate the beet on a surface you can clean beet juice off of. Put the beet shreds in a fine mesh strainer and strain beet juice into a bowl. Set aside.
  2. In a small saucepan, melt butter over medium heat and keep warm.
  3. Heat another small saucepan, halfway filled with water to a simmer, and lower heat to low.
  4. Place a glass bowl on top to make a double boiler. Add yolks, lemon and two tablespoons of the beet juice to the bowl and whisk constantly until the mixture begins to thicken (you'll see your whisk is leaving a trail.
  5. Slowly add the butter a little at a time while whisking until the sauce is thick. Serve immediately over lox eggs Bennyor your favorite dish that likes Hollandaise!
  6. Makes enough for 2 (if each person ate a full eggs Benny brunch with two halves)
Recipe by What Jew Wanna Eat at