This version can be tricky because the addition, too quickly, of the hot ingredients into the egg yolks will cause them to curdle and ruin the sauce, so please approach it with care. It’s worth mastering for those times when you want to be able to “whip something up”.
- 1/2 cup clarified butter or margarine
- 2 tbsp lemon juice
- 1/8 tsp salt
- 3 egg yolks
In small saucepan, heat butter with lemon juice and salt until it’s bubbly. Add it slowly to egg yolks, beating constantly.
- Yields: 3/4 cup
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