Ingredients:

  • 1/2 cup (113g) Unsalted Butter, melted until bubbling
  • 2 Large Egg Yolks
  • 1 tablespoon Fresh Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • Pinch of Cayenne Pepper (optional)
  • Salt and freshly ground White Pepper to taste

Instructions:

  1. Melt butter in a saucepan over medium heat or in the microwave until bubbling gently.
  2. Add egg yolks, lemon juice, Dijon mustard, cayenne pepper (if using), salt, and white pepper to the blender. Blend on high speed for 5-10 seconds until the mixture is pale yellow and frothy.
  3. With the blender running on low speed, very slowly drizzle the hot melted butter into the egg yolk mixture. Be patient! This slow addition is key to emulsifying the sauce.
  4. Once all the butter is incorporated, stop the blender. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  5. Hollandaise is best served immediately.