Name: Butter Buds Hollandaise Sauce
Ingredients: 1 cup butter buds "mayo"; 4 tbsp hot water; 2 tsp lemon juice

Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Butter Buds Hollandaise Sauce

Ingredients

1 cup butter buds "mayo"
4 tbsp hot water
2 tsp lemon juice

Directions

Mix the mayo with hot water and lemon juice, stir well.
Pour over broccoli or eggs benedict for a great taste.

Nutrition, whole recipe (rough)

192Calories

7 gProtein

17 gFat

4 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Lemon	juice of 1 lemon (48ml)	12
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + lemontop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter buds "mayo": Provides the creamy, rich base that gives the sauce its body.
Lemon juice: Adds acidity that brightens the flavour and cuts the richness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.