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Hollandaise Sauce



3 egg yolks

½ cup butter, melted

¼ tsp Dijon mustard

1 tbsp lemon juice

1/8 tsp salt

1 dash Texas Pete or other Carolina hot sauce


Medium bowl

Electric mixer

Or a blender

Double boiler



In a medium bowl with the electric mixer (Or blender) pulse the egg yolks, mustard, lemon juice, salt and hot sauce together for about 5 seconds. 
Set the mixer (or blender) to the highest speed and slowly drizzle the butter into the egg mixture.

Heat the sauce in a double boiler over medium-low heat.



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