Sauces and Flavored Butters

Hollandaise Sauce with Vermouth


⅔ cup




  • ¼ cup Challenge European Style Unsalted Butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon dry mustard
  • ¼ teaspoon hot–pepper sauce
  • 2 beaten egg yolks
  • 2 Tablespoons dry vermouth (or white wine; substitute water for alcohol-free version)
  • 1 Tablespoon fresh lemon juice (juice of ½ lemon)
  • 1 Tablespoon chopped chives (optional)


  • 1
    Melt butter in 2-cup glass measuring cup (microwave high 60 seconds). Whisk in salt, mustard, hot sauce, egg yolks, vermouth and lemon juice. Combine thoroughly.
  • 2
    Microwave the mixture at 50% level, or medium, stirring every 15 seconds for 1 minute or until sauce is thickened. Whisk until thick and smooth. Serve immediately. Garnish with chopped chives if desired.