Description
A luxurious and tangy sauce perfect for enhancing a variety of dishes, particularly Eggs Benedict, vegetables, and seafood.
Ingredients
Scale
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup melted butter
- Salt to taste
- Cayenne pepper (optional)
Instructions
- In a heatproof bowl, whisk together egg yolks and lemon juice until smooth and slightly frothy.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Continue whisking the mixture for about 5-7 minutes until it thickens and roughly doubles in volume.
- Gradually whisk in the melted butter, a little at a time, until fully incorporated. Season with salt and cayenne pepper if desired.
Notes
Serve warm over poached eggs, roasted vegetables, or grilled seafood. Store leftovers in an airtight container in the fridge for up to two days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 220mg