Go Back
+ servings


Servings 8


  • 1 cup melted butter
  • 4 tsp. dijon mustard
  • 4 tsp. lemon juice
  • 1/2 tsp. sea salt
  • 4 egg yolks


  • Melt and cool butter to room temperature first.
  • Separate egg yolks, then place in a blender.
  • Add dijon mustard, lemon juice and salt.
  • Blend on high for about 15 seconds.
  • Turn the blender on low. While it's running, add the butter in a slow, steady stream.
  • Keep blending until a thick sauce forms.
  • Serve over eggs, vegetables, or really anything else. Hollandaise will keep in the fridge for about 5 days.
Tried this recipe?Let us know how it was!