Dijon-Mustard Infused Hollandaise Sauce

Dijon-Mustard Infused Hollandaise Sauce

This classic Dijon sauce is one of a few easy variations on the basic Hollandaise. It's tangy and rich and perfect with vegetables, fish, or grilled chicken.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Bring about 2 inches of water to a simmer in a saucepan over medium heat.
  2. Step 2

    Combine the egg yolks and cold water in a glass bowl and whisk them together until frothy. Whisk in a few drops of lemon juice, too. (The acid helps with the emulsification.)
  3. Step 3

    Place the bowl directly atop the saucepan. The bottom of the bowl shouldn't touch the simmering water. Whisk the eggs for about 2 minutes until slightly thickened.
  4. Step 4

    Remove the bowl from the heat and begin drizzling in the clarified butter VERY SLOWLY at first, just a few drops at a time, while whisking continuously to incorporate the butter.
  5. Step 5

    Continue whisking in the butter, and drizzle it in a little bit faster as the sauce thickens (but not too fast).
  6. Step 6

    When all the butter is incorporated, whisk in what's left of the lemon juice along with the cayenne pepper to taste, then whisk in the Dijon mustard.
  7. Step 7

    Smile. You've just made hollandaise.
  8. Step 8

    Now stir in the mustard and serve right away.