- ½ cup unsalted butter
- 3 pasteurized egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- ¼ teaspoon salt
- Cayenne pepper (optional)
- 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.
- In a blender, add the yolks, lemon juice, Dijon, salt and a pinch of cayenne pepper. Blend for 5 seconds until combined.
- With the blender running on medium-high, slowly stream the hot butter into the mixture until it is emulsified.
- Pour the hollandaise sauce into a small bowl and serve warm.
Watch a step-by-step video: go.ncsu.edu/Homegrown-Hollandaise-Sauce.
- 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.
- To make more sauce, add another yolk and up to another ½ cup of melted butter.
- Serve hollandaise with salmon, asparagus or eggs Benedict.
- You can also use an immersion blender to make this recipe.
(Recipe from the North Carolina Egg Association)