Ingredients

• 10 Tablespoons Salted Challenge Butter

• 3 large egg yolks

• 1-2 Tablespoons of fresh lemon juice

• 1 teaspoon of dry mustard powder

 

Directions

1. Melt the butter in a small pan over medium heat. This is the recommended method to watch the progress; microwaving the butter is not recommended.

2. Add egg yolks, lemon juice, and dry mustard into the blender, pulse for 30 seconds to lighten, combine, and give the sauce more body.

3. Turn the blender speed to low. With the blender running, slowly drizzle in the melted butter.

4. Continue to blend for another couple of seconds after the butter is incorporated and the sauce is rich and creamy.

5. Taste sauce, add more salt if desired. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Yield: 1 cup

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Chefs Tips:

• To ensure a thick and creamy sauce, preheat your blender by adding a cup of boiling water before mixing to help warm the blender itself. Once ready to make the sauce, remove water from the blender and begin the recipe.

• Add hot butter in a thin stream, not all at once. The friction generated by the blender blades and the hot butter will cook the egg yolks. The blending action will also introduce a little air to create a light and creamy sauce.

• Don’t melt the butter at a high temperature since it will evaporate the water in the butter. Melt over medium temperature until the butter is foamy and starts to bubble.

• Hollandaise sauce is always best used right after you make it. If you would like to keep it warm, place hollandaise in a serving container and place it in a bowl with hot water until needed.

• If you don’t have dry mustard on hand, a pinch of cayenne or a ½-1 teaspoon of sriracha will work as well.

• Hollandaise sauce is delicious served over steamed asparagus, roasted potatoes, grilled meats, and of course on Eggs Benedict.