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Hollandaise Sauce


  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 cup butter melted and hot


  • Place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth. Keep sauce at room temperature until ready to serve. You can heat it over low heat while stirring, but only to warm. DO NOT BRING TO A BOIL!