With this creamy homemade sauce, you can avoid long lines and make brunch at home.


  • 1 pound butter
  • 4 egg yolks
  • 2 teaspoons smooth Dijon mustard
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon Sriracha
  • 1 teaspoon Worcestershire
  • Salt and pepper, to taste


  1. Melt butter in small sauce pot on medium-low heat. (Do not burn butter or let it turn brown.)
  2. As the butter melts, the impurities and proteins will float to the surface in the form of white/yellow foam; scoop this out, leaving an almost clear liquid. (This process is called clarification.)
  3. Combine all ingredients except butter in a blender and start blending on lowest setting.
  4. As the ingredients incorporate, VERY slowly add melted butter to the blending mixture. This process should take a few minutes and it is imperative that butter is slowly added.
  5. By the time the butter is all poured out, the mixture should be fluffy and velvety, with an almost mayonnaise-like consistency.