This sauce pairs well with vegetables, potatoes, and fish. The creamy, buttery taste was especially complementary to the deep, earthy flavor of asparagus.
Ingredients:
3 large egg yolks
1 tbsp. lemon juice
1/2 c firm butter
Instructions:
1. Whisk egg yolks and lemon juice vigorously in a small saucepan. Add 1/4 c of the butter. Stir constantly over low heat until butter is melted.
2. Add remaining 1/4 c butter. Continue stirring vigorously until butter melts and until sauce thickens. (I usually turn up the heat a little after the butter has melted so it will thicken faster.)
That's it! Pretty easy.
If the sauce curdles during any point of the process, add 1 tbsp boiling water and beat vigorously until smooth.
It's best served immediately. This can be stored in an airtight container for a few days in the refrigerator. Just reheat over low heat and add a small amount of water.
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