Ingredients
- 1 large egg yolk
- 1 1/2 teaspoons freshly squeezed lemon juice
- Pinch cayenne pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon kosher salt
Directions
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By costello_5417392
Exeter, RI
on January 09, 2013
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Really good and easy, and the quantity was just what I was looking for, to serve two people. I might go to 1teaspoon on the lemon and add more to taste. Th immersion blender was a great idea and worked well for me, thanks to a previous reviewer for that suggestion.
By DAN3666
LAS VEGAS, NV
on January 09, 2013
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AMAZINGLY SIMPLE AND AUTHENTIC TASTING.
By Cooks-with-wine
Plano, TX
on December 08, 2012
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Made this morning...perfect, tasty sauce. I doubled the recipe, which made enough sauce to generously top two eggs benedicts. I wish I had read Nicole's comments below about using an immersion blender. Will try that next time.
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