Sauces and Flavored Butters

Foolproof Hollandaise

Hollandaise is notoriously tricky, but we think we’ve found the easiest, most reliable way to create this thick, velvety sauce. Spoon it over veggies, poultry, or over Classic Eggs Benedict.






  • 1½ cups (¾ lb.) Challenge European Style Butter, cut into chunks
  • 6 large egg yolks
  • ¼ cup lemon juice
  • 2 Tablespoons Dijon mustard


  • 1
    In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1 to 2-quart pan over medium-high heat, melt butter until bubbling.
  • 2
    Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.
  • 3
    Put yolks, lemon juice, and mustard in the top of the double boil or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.
  • 4
    Whisking, add butter in a slow, steady stream, taking about 1½ minutes. Whisk until sauce reaches 140°F adjust heat to maintain temperature (remove from simmering water if necessary) and continue whisk for 3 minutes.
  • 5
    Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.
  •  !
    This method produces a bacteria-safe sauce. However, if sauce gets too hot, it may separate. To bring back together, put 2 Tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream.