- 1 1/2 cups Unsalted Butter Stick
- 3 large Egg Yolks
- 1 1/2 fl ozs Tap Water
- 1/2 fl oz Fresh Lemon Juice
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
DIRECTIONS
This is the classic sauce for asparagus, broccoli and Eggs Benedict; but don't overlook it for fish and shellfish. This recipe calls for clarified butter - meaning the milk solids are removed, which makes the sauce more stable. If you prefer, simply melt the butter and add it in step 2 without straining it. Each serving is 2 Tbsp.- Line a sieve with a damp paper towel and set over a 2-cup measuring cup. Bring butter to a boil in a small saucepan over medium heat; cook until foam on top falls to the bottom and the butter begins to clear, about 8 minutes. Pour butter through sieve; set aside.
- Combine egg yolks and water in the top of a double boiler set over (not simmering in ) water set over medium-low heat; simmer until mixture has tripled in volume, about 3 minutes. Add butter in a slow and steady stream, whisking constantly until sauce thickens. Whisk in lemon juice, salt and pepper. Serve immediately. 0.2 net carb
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