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A rich, creamy, and tangy emulsion of egg yolk, butter, and lemon juice. This classic sauce is the star of Eggs Benedict and a luxurious topping for asparagus, fish, or steak.
For 4 servings
Set up the double boiler: Fill a small saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Find a heatproof bowl (preferably stainless steel) that fits snugly over the saucepan without touching the water. Melt the butter in a separate small pan or the microwave and keep it warm.
Whisk the egg yolks and lemon juice: In the heatproof bowl (off the heat), add the egg yolks, lemon juice, and 1 tablespoon of water. Whisk vigorously for about 30 seconds until the mixture is frothy and slightly pale.
Cook the yolk mixture: Place the bowl over the simmering water. Whisk constantly and vigorously, making sure to scrape the sides and bottom of the bowl. Continue whisking for 3-5 minutes, until the mixture has doubled in volume, thickened, and forms ribbons when the whisk is lifted.
Emulsify with butter: Remove the bowl from the heat immediately to prevent the eggs from scrambling. Begin adding the warm melted butter very slowly, starting with just a few drops at a time, while whisking constantly. Once the sauce starts to thicken and emulsify, you can pour the rest of the butter in a slow, steady stream while continuing to whisk. Discard the milky solids at the bottom of the butter pan.
Season and serve: Once all the butter is incorporated, whisk in the salt and cayenne pepper. Taste and adjust seasoning if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Serve immediately for the best texture and flavor.
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A rich, creamy, and tangy emulsion of egg yolk, butter, and lemon juice. This classic sauce is the star of Eggs Benedict and a luxurious topping for asparagus, fish, or steak.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 246.23 calories per serving with 2.29g of protein, it's a moderately challenging recipe perfect for brunch or breakfast or lunch.
Use an immersion blender. Combine yolks, lemon juice, and salt in a tall cup. Slowly stream in the hot melted butter while blending continuously from the bottom up until a creamy sauce forms.
Replace the unsalted butter with a high-quality dairy-free butter substitute, melted and kept warm.
For a milder flavor, reduce the lemon juice to 1 tablespoon and omit the cayenne pepper.