Hands-On Time
5 Mins
Total Time
5 Mins
Yield
Makes 1 cup (serves 6)
 Anna Williams

How to Make It

Step 1

In a blender, combine the egg yolks, lemon juice, cayenne, and ½ teaspoon salt and blend until frothy. 

Step 2

Heat the butter in a small saucepan over medium heat until bubbling (do not let it brown). With the blender running, remove the center cap from the lid and add the hot butter in a thin stream, blending until thickened. If the sauce is too thick, add warm water, 1 tablespoon at a time, to achieve the desired consistency.

Step 3

Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness. 

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