Hollandaise Sauce

Hollandaise sauce cannot be cooled or reheated, so make sure you serve this immediately.


  • 3 egg yolks
  • ¼ tsp salt
  • pinch of pepper
  • ½ tbsp. fresh lemon juice
  • ½ cup unsalted butter
  • ¼ tsp Dijon mustard


  1. Combine egg yolks, mustard, lemon juice and pepper into Ventray blender, secure lid
  2. Blend for 5-10 seconds using speed 3
  3. Heat butter in saucepan or microwave on high, until completely melted and hot, then add into yolk mixture slowly in a thin stream
  4. When adding butter, blend using speed 6

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