Ingredients
- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 12 tablespoons unsalted butter (melted)
- Pinch of cayenne or a few drops of hot pepper sauce
- Kosher salt
How to Make
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Step 1: In the top of a double boiler with simmering water below, whisk the yolks, lemon juice, and mustard until thoroughly combined.
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Step 2: Add the melted butter in a thin stream, whisking constantly, until it is just thick enough that your whisk leaves a little bit of a trail. This should only take a couple of minutes.
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Step 3: Whisk in the cayenne/sauce and season to taste with salt.
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Step 4: If the sauce is too thick or tries to break, try adding hot boiling water a few drops at a time to bring it back together. Also, make the sauce as close as possible to the time you will serve it, as it doesn't hold very well.
Tips & Variations
- Makes 1-1/2 cups.
- If you don't have a double boiler, set a smallish stainless mixing bowl over a saucepan of simmering water, making sure you don't let the bottom of the bowl touch the water (or it will make the bowl too hot).
We hope you enjoy this recipe!
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