61 yolk lemon recipes

Blender hollandaise sauce made in minutes with egg yolks, hot butter, and lemon juice. Silky, rich, and practically foolproof with the hot-butter-into-blender method.

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

Very flaky and buttery, just right amount of sweetness! Definitely recommend this recipe for Christmas.

A vegetarian version of Eggs Benedict that replaces the typical ham with spicy Arugula (called Rocket in the UK and Australia).

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Light Pennsylvania Dutch cheesecake with low-fat cottage cheese and beaten egg whites for cloudlike texture. Sinks in the middle to cradle fresh berries or peaches.

Making your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce.

Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Foolproof blender hollandaise made in minutes with egg yolks, lemon juice, hot butter, and a pinch of cayenne. Silky, tangy, and built to drape over fresh trout or any fish you've got.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.