Hollandaise Sauce

Hollandaise Sauce

A tasty sauce ladled over poached eggs and a springy side of asparagus!
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Servings: 1


  • 3 egg yolks chicken, duck or goose
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp dijon mustard
  • 1 tsp tarragon optional
  • 1/2 cup butter melted


  • Pulse together all ingredients except butter in a blender or food processor. 
  • Melt butter and allow to cool for a few minutes. 
  • Add butter to yolk mixture by drizzling slowly and pulsing.
  • Serve warm.
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