Ingredients:
3 large egg yolks
1½ tablespoons fresh lemon juice
4 tablespoons unsalted butter (chilled, cut into small cubes)
¾ cup unsalted butter (melted and warm)
Salt, to taste
Ground white pepper, to taste
Instructions:
1. Prepare a double boiler:
Fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place a heatproof bowl on top (make sure it doesn’t touch the water).
2. Whisk yolks and lemon juice:
In the bowl, whisk together egg yolks and lemon juice until thickened and slightly lighter in color (about 1–2 minutes).
3. Add chilled butter:
Add the chilled butter cubes one at a time, whisking constantly to help temper the yolks and prevent curdling.
4. Slowly drizzle in melted butter:
Very slowly drizzle in the warm melted butter while whisking continuously. This step is key for emulsification—don’t rush it.
5. Season:
Once thick and silky, remove from heat. Season with salt and white pepper to taste. Add a little more lemon juice if needed.
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