Ingredients
Scale
- 4 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter , melted
- 1/4 teaspoon fine sea salt
- ¼ teaspoon hot sauce , optional
- 1/4 teaspoon ground white pepper , optional
Instructions
- In a blender, mix the 4 egg yolks, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice. Cover and blend on high for 1-2 minutes until lightened.
- Lower the blender speed and remove the middle stopper from the lid. Gradually drizzle in the melted ½ cup unsalted butter while blending.
- Scrape the sides of the blender and continue to blend until the sauce thickens, which should take about 1 minute.
- Mix in the 1/4 teaspoon fine sea salt and the optional hot sauce or ground white pepper, pulsing to combine.
- To warm the sauce, place the whole blender in a bowl of hot water or in a double boiler over low heat, stirring constantly.
Last Step:
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Serve immediately for the best flavor and texture.
If the sauce thickens too much, you can add a little warm water to adjust the consistency.
This sauce is great over eggs benedict, steamed asparagus, or fish.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 120mg