Food Recipes Sauces, Condiments and Preserves Horseradish Hollandaise Be the first to rate & review! Laced with assertive horseradish, this sauce makes a lively accompaniment to both poached eggs and crisp, buttery potatoes. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Jennifer Causey Total Time: 15 mins Yield: Makes 1 1/2 cups Cook Mode (Keep screen awake) Ingredients 1 cup unsalted butter (8 ounces) 5 large egg yolks 1 1/2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons drained prepared horseradish 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Directions Melt butter in a small saucepan over medium. Place egg yolks and lemon juice in a blender; process until smooth. With blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl; stir in horseradish. Season with salt and pepper, and serve immediately. Originally appeared: January 2019 Rate It Print