Hollandaise Sauce

By cannabisqueen  ,

August 5, 2016

Served warm over eggs Benedict, this cannabis infused recipe is perfect for a relaxing Sunday brunch.

  • Prep: 5 mins
  • Cook: 10 mins


1/2 cup unsalted cannabis butter, melted

4 egg yolks

1 tablespoon freshly squeezed lemon juice

Pinch cayenne

Pinch salt


1Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

2Place the bowl over a pan of simmering water (or use a double boiler,)

3Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

4Slowly drizzle in the melted cannabis butter and continue to whisk until the sauce is thickened and doubled in volume.

5Remove from heat, whisk in cayenne and salt.

6Cover and place in a warm spot until ready to use.

7Note: If the sauce gets too thick, whisk in a few drops of warm water before serving.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply