Hollandaise Compound Butter Inspired by the timeless French sauce, this rich, velvety compound butter is crafted with fresh cream, lemon juice, and a touch of seasoning for perfectly balanced flavor. Ideal for melting over poached eggs, asparagus, or grilled seafood, it brings the luxurious taste of traditional Hollandaise to your kitchen — effortlessly. OR If you would like to make a Truly Traditional Hollandaise Sauce WITHOUT WHISKING just follow along: 1-Minute Traditional Hollandaise Sauce Enjoy a classic, silky Hollandaise in just one minute — effortlessly smooth and perfectly balanced. Ingredients: 1 (4 oz.) package of Cow’s Rule Hollandaise Compound Butter 3–4 egg yolks (use 3 for a lighter sauce, 4 for a thicker consistency) Instructions: Melt the butter: Place the Hollandaise Compound Butter in a glass measuring cup and heat in the microwave until it begins to boil gently. Prepare the blender: Add the egg yolks to a standard drink blender. (Do not use a bullet-style blender, as it may scramble the yolks.) Blend and emulsify: With the blender running on low speed, slowly pour the hot melted butter through the opening in the lid. Lightly cover the opening with a paper towel or dish towel to prevent splattering. Finish the sauce: The heat of the butter will emulsify the egg yolks, creating a smooth, velvety Hollandaise. Serve: Pour directly from the blender into a serving cup or over your prepared dish. Makes approximately 1 cup of sauce. Storage & Freshness Our gourmet butters are best kept in the freezer, where they’ll maintain peak flavor and freshness for up to 4 months. Once thawed, they’ll stay wonderfully fresh in the refrigerator for up to 4 weeks. Butter doesn’t truly “spoil,” but over time it can lose its delicate flavor or absorb aromas from other foods. For the purest taste experience, keep your Cow’s Rule Butter well sealed and enjoy it within the suggested time frame.