About the Recipe
This recipe is a little bit of kitchen alchemy. Instead of butter, I’ve used courgette paste — a naturally creamy thickener that delivers the silkiest, glossiest hollandaise without the heaviness. It’s rich, velvety, and surprisingly light, with the added bonus of being low in calories and full of nutrients.
To bring that signature golden hue (and a subtle earthy kick), I’ve added turmeric. But it’s not just there to look pretty — turmeric is packed with antioxidants. Just don’t skip the black pepper: a generous crack helps activate curcumin, the powerhouse compound in turmeric that boosts its health benefits.
Ingredients
5 Egg Yolks
1 Large Courgette
1 Lemon
1 Tsp White Wine Vinegar
1 Tsp Turmeric Powder
1 Tsp Black Pepper
This is very much a trust-the-process sauce, so don’t panic!
Peel 1 large or 2 medium courgettes and cut them into 1-inch pieces. Boil them in salted water for 8–10 minutes until soft.
Strain the courgettes, then blend with 1 teaspoon of turmeric powder and the juice of half a lemon until smooth and creamy.
Split the yolks from the whites, setting the whites aside for another recipe. Whisk the yolks in a bowl.
Place the yolks in a heatproof bowl over a bain-marie. Gradually add the courgette paste while whisking continuously.
The mixture will foam up at first—that’s totally normal. As the eggs cook, the foam and liquid might split, but don’t worry! Keep stirring, and eventually, it will start to combine into a silky sauce. Once it reaches your desired thickness, remove it from the heat.
This sauce is best enjoyed fresh. Pair it with poached eggs and salmon on an English muffin, or drizzle it over whitefish and asparagus for a light, delicious meal.