Ingredients
- 3 egg yolks
- 250 ml (1 cup) clarified butter
- 30 ml (2 tbsp.) lemon juice or white vinegar
- Salt, white pepper and a pinch of cayenne pepper (optional)
Preparation
In a heatproof bowl, whisk the egg yolks with the lemon juice. Place the bowl over a pan of simmering water (bain-marie) and whisk continuously until the mixture thickens slightly. Remove from the heat and add the clarified butter a little at a time, whisking constantly to create an emulsion. Season with salt, white pepper and cayenne pepper, if desired.
