Cook Time: 10 Minutes
Phase: Phase 1
- 1.5 cup Unsalted Butter Stick
- 3 large Egg Yolk
- 1.5 fl oz Tap Water
- 0.5 fl oz Fresh Lemon Juice
- 0.5 tsp Salt
- 0.13 tsp Black Pepper
DIRECTIONSThis is the classic sauce for asparagus, broccoli and Eggs Benedict; but don't overlook it for fish and shellfish. This recipe calls for clarified butter - meaning the milk solids are removed, which makes the sauce more stable. If you prefer, simply melt the butter and add it in step 2 without straining it. Each serving is 2 Tbsp.
- Line a sieve with a damp paper towel and set over a 2-cup measuring cup. Bring butter to a boil in a small saucepan over medium heat; cook until foam on top falls to the bottom and the butter begins to clear, about 8 minutes. Pour butter through sieve; set aside.
- Combine egg yolks and water in the top of a double boiler set over (not simmering in ) water set over medium-low heat; simmer until mixture has tripled in volume, about 3 minutes. Add butter in a slow and steady stream, whisking constantly until sauce thickens. Whisk in lemon juice, salt and pepper. Serve immediately.