This version is on the lighter side, less butter, much less. You can use as much as 4 tablespoons of butter per egg yolk; but I tried 2, and it tastes yummy. So I will go with that.
This sauce is a must for eggs benedict.
» Ingredients
- 2 egg yolks
- 1 tablespoon of lemon juice
- 4 tablespoons of water
- 4 tablespoons unsalted butter, melted
- 1 teaspoon of salt
- pinch of cayenne (optional)
- fresh ground black pepper (optional)
» Instructions
- Whisk egg yolks with lemon juice and water.
- Set on top of a double boiler with simmer water. Whisk continuously until thicken. (Don't over cook!)
- Turn off the heat, whisk in one tablespoon of butter at a time.
- Season with salt, cayenne, and black pepper. (Add more water if too thick.)
» Makes about 1.5 cups; serves 4 egg benedicts (for two people)