To make classic hollandaise sauce, you need egg yolks, lemon juice, butter, and seasonings. Here are two common methods:

Blender Method (Easy and No-Fail)

• Ingredients: 3 egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, pinch of cayenne pepper, 1/2 cup hot melted butter.
• Melt butter until hot.
• In a blender, combine egg yolks, lemon juice, mustard, salt, and cayenne; blend briefly until combined.
• With blender running on medium-high, slowly stream in hot butter until emulsified and thickened.
• Serve warm

Stovetop Method (Traditional)

• Separate egg yolks into a small non-reactive saucepan.
• Add water, lemon juice, and Dijon mustard; whisk to combine.
• Cut butter into small pieces.
• Place saucepan over low heat and whisk constantly while gradually adding butter pieces.
• The sauce will become frothy and thicken to coat the back of a spoon (about 3-5 minutes).
• Remove from heat and season with salt and cayenne pepper.
• Serve immediately

Tips:

• Keep the butter hot for proper emulsification.
• Whisk constantly to prevent eggs from scrambling.
• If sauce is too thick, add a little hot water to loosen.
• Use immediately for best texture and flavor

This sauce is perfect for dishes like Eggs Benedict, vegetables, potatoes, or fish.