Recipe Details
Ingredients
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4largeegg yolks
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2teaspoonsfresh lemon juice, divided
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10tablespoonsunsalted butter, melted
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½teaspoonkosher salt
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1pinchcayenne pepper
Cooking Directions
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Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
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Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should “ribbon” slightly when a whisk comes in and out. Remove from heat.
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Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.
Cook’s Notes:
If the butter is added too fast, the sauce will separate and be too oily.
If sauce needs to be thinned out, use up to 1 teaspoon additional lemon juice or water. If the sauce seizes up or gets too cold, it can be placed over a double boiler for just a few seconds while whisking constantly to reach the desired consistency.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories205 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 13g |
66% |
Cholesterol 187mg |
62% |
Sodium 168mg |
7% |
Total Carbohydrate 1g |
0% |
Total Sugars 0g |
|
Protein 2g |
4% |
Vitamin C 1mg |
1% |
Calcium 20mg |
2% |
Iron 0mg |
2% |
Potassium 21mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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