top of page

Aegir Sauce

Prep Time:

Cook Time:


Makes 1 cup or 250ml

Sauce Type:

Hollandaise Style Sauce

About the Recipe

If you've ever wondered how to elevate your Eggs Benedict game or add zing to your asparagus, you're in for a treat. Follow along as I share a tried-and-true recipe for a creamy, tangy mustard-infused hollandaise that'll awaken your taste buds. Master the art of creating a velvety smooth Aegir Sauce that's perfect for any occasion.


  • 10 tbsp or 140g unsalted butter

  • 3 egg yolks

  • Half a lemon

  • 1/2 tbsp or 7ml water

  • 1/8 tsp cayenne pepper

  • 1 tsp ground mustard

  • 1/4 tsp salt

  • 1 tbsp or 15g yellow mustard


1. Melt butter – bring to a temp between 130 – 140˚F or 54 – 60˚C.

2. Separate the yolks from the eggs and place them into a blender and add the water, cayenne pepper, lemon juice, salt, and ground mustard. Blend the mixture until it turns a pale-yellow color.  This typically takes 15 to 30 seconds.  

3. While blending slowly drizzle in the warm butter.  Blend for roughly 20 to 30 seconds or until the sauce starts to become thick.

4. Pour the sauce into a container add the yellow mustard and mix. 


Tips:  If the sauce is too thick stir in more water or lemon juice.  If it is too thin, blend a bit longer.

bottom of page