2 ounces butter
1 1/2 tablespoons lemon juice
2 ounces egg yolks (about 3 total) (see notes)
2 ounces butter
2 ounces butter
few grains salt
few grains cayenne pepper
Servings: 12
1. Place 2 oz butter, lemon juice, and egg yolks over hot (not boiling) water. Cook slowly, beating constantly.
2. When first portion of butter is melted, add second portion and beat until mixture thickens.
3. Add third portion of butter and seasonings. Beat until thickened. Serve immediately. Discard any unused sauce.
Notes: Potentially hazardous food.
Serve with fish or green vegetables such as asparagus or broccoli.
If sauce tends to curdle, add hot water, a tsp at a time, stirring vigorously.
For safety and quality reasons, it is recommended that this sauce be made only in small quantity.
Pasteurized eggs are recommended.
1 1/2 tablespoons lemon juice
2 ounces egg yolks (about 3 total) (see notes)
2 ounces butter
2 ounces butter
few grains salt
few grains cayenne pepper
Servings: 12
1. Place 2 oz butter, lemon juice, and egg yolks over hot (not boiling) water. Cook slowly, beating constantly.
2. When first portion of butter is melted, add second portion and beat until mixture thickens.
3. Add third portion of butter and seasonings. Beat until thickened. Serve immediately. Discard any unused sauce.
Notes: Potentially hazardous food.
Serve with fish or green vegetables such as asparagus or broccoli.
If sauce tends to curdle, add hot water, a tsp at a time, stirring vigorously.
For safety and quality reasons, it is recommended that this sauce be made only in small quantity.
Pasteurized eggs are recommended.
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