We use this for our Scallops with Pulled Pork (page 30) recipe.
Recipe information
Yield
Makes 1/2 cup (180 g)
Ingredients
7 egg yolks, at room temperature
1 cup (225 g) unsalted butter
Pinch of cayenne pepper
Salt
1 tablespoon fresh lemon juice
Preparation
Step 1
Put the egg yolks into a 1-quart (1-liter) pitcher large enough to contain the head of your hand blender.
Step 2
In a small saucepan, melt the butter over low heat and bring to exactly 245°F (119°C), then remove from the heat.
Step 3
As you start blending with the hand blender, carefully but steadily pour the hot butter into the egg yolks, and keep mixing. You should obtain a smooth emulsion.
Step 4
Season with the cayenne and salt, then mix in the lemon juice. Keep at room temperature until serving.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
