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Meyer Dill Hollandaise

Classic hollandaise gets a bold, bright twist with the addition of a Moroccan preserved Meyer lemon paste.

Weekend brunch never gets old. Neither does Hollandaise. Here, the classic recipe gets a bold, bright twist with the addition of Moroccan Preserved Meyer Lemon Paste. Combined with equal parts dill, it promises to wake up your taste buds! Spoon over smoked salmon benedict or crab cakes benedict, or roasted veggies like asparagus or carrots! Recipe courtesy If & When Preserved Meyer Lemon Paste.



  1. Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a whisk until well-blended — the mixture should never be beaten, but stirred, evenly, vigorously and continually.
  2. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2″ of water in the pan; in a double boiler, the water should not touch the top section).
  3. Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other.
  4. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the preserved lemon paste and immediately remove from heat. Add a dash of cayenne.
  5. Spoon over eggs benedict or roasted veggies!
Salmon Benedict with Meyer Dill Hollandaise

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