Sauce: Dijon (hollandaise version)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 1.01442 fl oz (30 mL) water
- 2 pasteurized egg yolks
- 0.67628 fl oz (20 mL) Dijon mustard
- 4.22675 fl oz (125 mL) unsalted butter, melted and cooled
- Salt and pepper, to taste

Instructions

1. Blend water, yolks and mustard.
2. With the blender running, gradually pour in the melted, cooled butter until creamy. Season and serve immediately.

Safety adaptation: Use pasteurized yolks only; this method does not cook the eggs. Do not substitute untreated raw yolks or hold at room temperature.
Measurement note: Published metric volumes are exact source anchors. Fluid ounces mean US customary fluid ounces; calculated equivalents are rounded, not mass conversions or scaling. Source measures are two tablespoons water, four teaspoons mustard and half a Canadian cup butter; they are not silently relabeled US measures.

Yield: 6.08652 fl oz (180 mL); source calls this three-quarters cup; servings unspecified

Source: Adapted from Jehane Benoit's recipe on RICARDO; Dijon hollandaise version. Pasteurized-yolk safety adaptation follows FDA guidance.
https://www.ricardocuisine.com/en/recipes/6135-jehane-benoit-s-quick-and-easy-hollandaise-sauce