Making the perfect Hollandaise Sauce can be tricky. It can be intimidating since the sauce can quickly separate, and it takes skills and techniques to make a successful buttery, rich sauce. Since this no-fail recipe uses a quick and easy method, you will create the perfect hollandaise every time!

Chef’s 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.

Loaf Cake

  • 10 Tablespoons Challenge Dairy Butter
  • 3 large egg yolks
  • 1-2 Tablespoons fresh lemon juice
  • 1 teaspoon dry mustard powder


  • 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.