- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/4 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1 teaspoon kosher salt
Directions
- Stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl.
- Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.
