Hollandaise Sauce

Creamy, luxurious, and a punch of flavor for Eggs Benedict, Omelettes, or topping veggies.


Units Scale
  • 3 Egg yolks
  • 1 TBS Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt
  • Pinch Cayenne pepper (or Paprika)
  • 1/2 cup Unsalted Butter


  1. Using an emulsion blender add the egg yolks, lemon juice, mustard, salt and cayenne pepper to the emulsion cup or a small but deep container.
  2. Melt the butter completely.
  3. Place the emulsion blender in the ingredients and begin to blend. While the blender is still going start pouring the melted butter into the container. Continue to blend until all the butter is incorporated.
  4. Use immediately.


You can use a food processor instead of an emulsion blender but I find the emulsion blender easier.

Keywords: Breakfast, eggs, Gluten free, Hollandaise, Sauce