- 4 egg yolks
- ¼ tsp. salt
- ½ c. whipping cream
- pinch dried mustard
- 2 tbsp lemon juice (fresh lemon juice is best; if using juice from a squirty bottle add slightly less - half?)
- ½ c. butter
- pinch cayenne pepper
Combine egg yolks, cream, salt, mustard and lemon juice in 4 c. glass measure. Melt butter in microwave. Pour butter slowly into the yolks, whisking mixture constantly until smooth. Microwave on Medium for 2 mins, stirring every 30s until sauce thickens.
If the sauce is just on the cusp of thickening but you’re worried that any more time will curdle it, adding a pinch of flour will thicken it right up.
Refrigerate leftover sauce; reheat on low power whisking often.
4 egg yolks yields enough sauce for about 6 poached eggs. 2 yolks yields enough for 4.
Update: I tried this substituting a mixture of melted butter and milk instead of the cream since I didn’t have cream. It worked fine. You might also considering the no-cream Hollandaise recipe.