A rich and creamy sauce perfect for eggs Benedict, steamed vegetables, or grilled meats. This classic French sauce is made with butter, egg yolks, and a touch of lemon juice.
Preparation time
10min
Cooking time
10min
Ingredients
4 Servings
- 1 pinch cayenne pepper
- 3 egg yolks
- 1 tbsp lemon juice
- 0.5 tsp salt
- 120 g unsalted butter
Directions
Step 1
Melt the butter in a small saucepan over low heat until fully melted. Remove from heat and let it cool slightly.
Step 2
In a medium heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
Step 3
Place the bowl over a saucepan of simmering water (double boiler method). Ensure the bottom of the bowl does not touch the water.
Step 4
Continue whisking the egg yolk mixture constantly until it thickens and becomes creamy.
Step 5
Gradually pour in the melted butter, continuing to whisk constantly, until the sauce is thick and emulsified.
Step 6
Remove the bowl from the heat and whisk in the salt and cayenne pepper.
Step 7
Serve the sauce immediately or keep it warm over a double boiler until ready to use.