This recipe is ultra rapid to make and impossible to screw up! In fact, it’s longer to melt the butter and separate the egg yolks than it is to make the recipe. Serve with salmon, sea food or green vegetables.
This sauce, by definition, is a French classic. We call it “mongrel” because it contains no stock, roux nor any complex reductions. Traditionally, it is made in a bowl using a whisk, but an electric blender can make the job easier still.
- 3 egg yolks
- 6 Tbsp boiling water
- 4 Tbsp lemon juice
- ½ lb (225 gr.) hot, unsalted, melted butter
- Salt, to taste
- 1 Tbsp 8 pepper blend, finely ground
Place the egg yolks in a high, narrow container that can easily accommodate a hand blender.
Blend enough to homogenize the yolks (5 seconds). Stream in the boiling water, while continuing to blend (10 seconds). Incorporate the lemon juice.
Pour the hot butter in a stream – mixing constantly (10 – 15 seconds). Add salt and the 8 pepper blend.