Hollandaise Sauce


4 servings




  • ½ cup unsalted butter
  • 3 pasteurized egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • ¼ teaspoon salt
  • Cayenne pepper (optional)


  1. Melt the butter in a microwave (cover the dish or it will splatter), or on the stovetop, for about 1 minute until it is hot. The butter must be hot, not just melted, to emulsify.
  2. In a blender, add the yolks, lemon juice, Dijon, salt and a pinch of cayenne pepper. Blend for 5 seconds until combined.
  3. With the blender running on medium-high, slowly stream the hot butter into the mixture until it is emulsified.
  4. Pour the hollandaise sauce into a small bowl and serve warm.

    Watch a step-by-step video: go.ncsu.edu/Homegrown-Hollandaise-Sauce.


  1. Consuming raw or undercooked eggs increases the risk of foodborne illness. When using unpasteurized eggs, heat the mixture to 160°F, while stirring, to kill harmful bacteria that may be present.
  2. To make more sauce, add another yolk and up to another ½ cup of melted butter.
  3. Serve hollandaise with salmon, asparagus or eggs Benedict.
  4. You can also use an immersion blender to make this recipe.

    (Recipe from the North Carolina Egg Association)