Make Ahead Blender Hollandaise

Ingredients
3 large egg yolks (see raw egg warning in comments)
1/2 - 1 tsp. Dijon mustard (optional)*
1 TBS. lemon juice
8–10 TBS. butter, melted** ††
Salt to taste††
 
* Many recipes I read omitted the Dijon mustard or only 1/2 teaspoon. The last batch I made had a tiny bit more than a teaspoon and I could slightly taste it.
** For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter. I used 6 tablespoons for the sauce in the picture.
†† Original recipe called for unsalted butter and 1 tsp. salt, but I found that to be too salty. So I suggest regular butter and salt to taste after.
 


Directions
  1. Melt the butter and set aside. DO NOT let it boil as this will remove some of the water that it needs. If you do it in a microwave, do it in 10 second increments.
  2. In a blender, stick blender, or small food processor, blend the egg yolks, lemon juice, Dijon mustard, & desired seasonings, for about 30 seconds.
  3. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency.
Keep warm by putting container of hollandaise sauce in a pan of warm, NOT HOT, water.
 
Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 3 days. To reheat, put it in a bowl and float that in another bowl of warm water. Or microwave in 5 second bursts.

8 - 10 halves