Source:

Vicky Bryant

Serves/Makes:1 cup

Ingredients

• 3 egg yolks
• 1-1/2 tbsp (20 ml) fresh lemon juice
• 4 tbsp (60 ml) chilled unsalted butter
• 3/4 cup (175 ml) unsalted butter, melted
• salt to taste
• 1 tsp (5 ml) ground white pepper
• fresh tarragon, optional (for Bernaise Sauce)

Preparation

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute.
• Whisk in lemon juice.
• Add 2 tbsp (30 ml) cold butter, and place over very low heat.
• Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes Remove pan from heat, and beat in 1 tbsp (15 ml) cold butter.
• Repeat.
• Whisk in melted butter a little bit at a time (about 2 tbsp (30 ml) at a time).
• Season with salt and white pepper to taste.

Comments

And, if you want Bernaise Sauce you just add fresh tarragon to Hollandaise Sauce