Cajun Hollandaise Sauce

  • Yield: 3/4 cups


3-- egg yolks, about 1/4 cup
1 1/2teaspoons lemon juice
1/2cup clarified butter
1tablespoon marinara sauce
1teaspoon Texas Pete Hot Sauce
1teaspoon Cajun seasoning
-- Salt to taste


  1. Combine egg yolks and lemon juice in a double boiler; mix well.  Cook over simmering water just until the egg yolks turn bright yellow and begin to thicken, stirring constantly.  Remove from the heat and beat in the butter until thickened.  Stir in the marinara sauce, hot sauce, Cajun seasoning and salt.  Serve immediately, discarding any unused sauce.  For traditional Hollandaise sauce, omit the marinara sauce and Cajun seasoning.

Recipe reprinted with permission from Second Harvest Food Bank of Northwest North Carolina’s Tested by Fire, Triad Community Kitchen (Winston-Salem, North Carolina, 2011).