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Information

Total time: under 30 minutes
Skill level: Moderate
Cost: Moderate
Yield: About 1½ cups
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Ingredients

  • 3 egg yolks
  • Big pinch of salt
  • 1 tablespoon lemon juice
  • 2 tablespoons cold unsalted butter
  • 2 sticks (8 ounces) unsalted butter, melted and hot
  • Salt and freshly ground white pepper to taste

Directions

Beat the egg yolks with a wire whisk in a stainless-steel saucepan for a minute or two, until they thicken lightly and turn lemon-colored. Whisk in the pinch of salt, lemon juice, and 1 tablespoon cold butter. Set over moderately low heat and whisk continuously at moderate speed, removing pan from the heat now and then to make sure the yolks aren’t cooking too fast. When they cling to the wires of the whisk and you can see the bottom of the pan between strokes, remove from heat and stir in the second tablespoon of cold butter. Start beating in the melted butter by little driblets at first, until a good ½ cup of the sauce has thickened, then add it a little more quickly as the sauce thickens into a heavy cream. Taste and correct seasoning.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 24 servings.

83kcal (4%)
5mg (1%)
0mg (0%)
81mcg RAE (3%)
6mg
0mg
0g
0g
0g
0g
49mg (16%)
14mg (1%)
6g (28%)
9g (14%)
0mg (0%)