Spoon this rich, creamy sauce over fish, poultry and meat, or vegetables such as broccoli, asparagus or cauliflower.
- 2 large uncooked egg yolk(s)
- 2 Tbsp water
- 1/3 cup(s) regular butter, melted
- 2 tsp fresh lemon juice
- 1/4 tsp table salt, or to taste
- 1/4 tsp white pepper, or to taste
In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.
Place bowl over a double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.
Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 1 tablespoon of sauce per serving.