Follow these steps for perfect results
egg yolks
beaten
lemon juice
butter
melted
hot water
salt
Prepare a double boiler with boiling water.
In the top of the double boiler, combine the beaten egg yolks, lemon juice, melted butter or margarine, hot water, and salt.
Stir constantly over the boiling water.
Continue stirring until the sauce begins to thicken, about 5 minutes.
Serve immediately.
Expert advice for the best results
Keep a close watch to prevent curdling. Adjust lemon juice for desired tanginess.
If sauce is too thick, whisk in a tablespoon of hot water at a time until desired consistency is reached.
If sauce curdles, whisk in an ice cube to bring it back together.
Everything you need to know before you start
5 minutes
Not recommended
Serve immediately, drizzled over the dish.
Serve with Eggs Benedict
Serve with Asparagus
Chardonnay or Sauvignon Blanc
Discover the story behind this recipe
Classic French sauce
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