Recipe information
Yield
makes 1 cup
Ingredients
3 large egg yolks
1 1/2 tablespoons fresh lemon juice
8 tablespoons (1 stick) unsalted butter, melted
Coarse salt
Preparation
Step 1
In the top of a double boiler or in a large heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with 1 1/2 tablespoons water, whisking vigorously, until the mixture thickens, about 4 minutes. Remove from the heat, and stir in the lemon juice.
Step 2
Slowly whisk in the melted butter until thickened. Season with salt. Serve the sauce immediately, or keep warm over very gently simmering water, whisking occasionally.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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