Pasture Pro Hollandaise Sauce

What You’ll Need

• 3 large pasture raised egg yolks
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• Pinch of cayenne pepper
• ½ cup unsalted butter, melted and very hot

Let’s Cook

1. Heat the Butter

Melt the butter in a small saucepan over low heat or in the microwave until completely melted and hot. The butter should be hot, not just warm. This helps it emulsify properly with the egg yolks and creates the smooth, creamy texture hollandaise is known for.

2. Blend the Egg Yolks

Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper to a high-powered blender. Blend for about 5 seconds, just until everything is combined.

3. Slowly Add the Butter

With the blender running on medium speed, slowly drizzle the hot melted butter into the egg yolk mixture in a thin, steady stream. Continue blending as you pour. The sauce will gradually thicken and become smooth, creamy, and glossy. Take your time with this step, the slow addition of butter is what allows the sauce to emulsify properly.

4. Taste & Serve

Once all the butter has been incorporated, taste the hollandaise and adjust as needed. Add another squeeze of lemon for more brightness, a pinch of salt for seasoning, or another small pinch of cayenne for heat. Transfer to a small bowl and serve immediately while warm. Enjoy!