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The Butcher’s Wife’s Foolproof Hollandaise

Yields1 Serving

 1 stick Unsalted Butter
 1 tsp Dijon Mustard
 1 dash Cayenne, if desired
 4 Large Egg Yolks

Put butter in a microwave-safe measuring cup. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.).


In a small bowl, mix yolks and lemon juice.


Add mixture to softened butter. Let set for 1 minute. Add 1 teaspoon Dijon mustard and a dash of cayenne, if desired.


Cover with a damp paper towel and microwave on high, stopping to whisk every 15 sec.


The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work. If you add more softened butter, the sauce becomes thinner and can be adjusted to your preference.


Butcher's Wife Tip: Turn your Hollandaise into BĂ©arnaise by whisking in 2 tablespoons of A1 steak sauce. Whisk, taste, and season with lemon juice or kosher salt as needed. Serve warm.