- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard (optional)
- 6 ounces unsalted butter (melted)
- 1 pinch cayenne
- 3 drops hot pepper sauce
- kosher salt
Regis M. 17 Feb
Thanks for the good tips. Pretty straightforward if follow the instructions.
Daniel 31 Jan
easy to make and tasty
Stacie M. 11 Mar 2018
Had it perfect til one moment too long and it broke....glad to see they posted a trouble shooting at the end of recipe. tasty!
Stefanie Smothers 20 Jan 2018
Next time I won't include the mustard
Ruth L. 26 Jul 2017
Great! Didn't use the mustard and it tastes like restaurant hollandaise
Katherine Stroz 10 Jul 2017
I halved the recipe to test it on some poached eggs on a bagel. While very creamy, I found the recipe too acidic for my palate. I'd personally cut the lemon juice in half, but again, it's a matter of preference.