About the Recipe
A rich, buttery sauce made from egg yolks, clarified butter, and lemon juice. It's known for its creamy texture and tangy flavor. Typically served with vegetables, eggs, and fish.
Ingredients
1 tbsp water
1 tbsp lemon
X3 egg yolks
170g unsalted butter (softened)
Salt
Method
1. Pour in the lemon juice and water and on the lowest heat possible approximately 40°c to 50°c whisk the egg yolks.
They will increase in volume, become frothy and lighten a little. Once the mixture has thickened to the point where you start the see the bottom of the saucepan it’s time to start adding in the butter.
2. Add only a tablespoon pf butter to begin with, whisk until fully combined. Once you have added 50% of the butter at a tablespoon you can increase to 2 tablespoons at a time.
3. Once all the butter is incorporated you can add your seasonings and mix well.