Follow these steps for perfect results
lemon juice
water
egg yolks
butter
unsalted
Combine lemon juice, water, and egg yolks in a saucepan.
Whisk the ingredients over low heat until a soft custard forms.
Add butter in pats while continuously whisking.
Continue whisking until the sauce is smooth and emulsified.
Serve immediately.
Expert advice for the best results
Keep the heat low to prevent curdling.
Whisk constantly for a smooth sauce.
Everything you need to know before you start
5 minutes
Not Recommended
Drizzle over asparagus.
Serve with eggs benedict.
Serve over steamed asparagus.
Serve with grilled salmon.
Pairs well with the richness of the sauce.
Discover the story behind this recipe
Classic French sauce.
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