If making this sauce from scratch gives you heart palpitations, fear not! There are two ways to make it listed below—the traditional double-boiler method if you want to make it old-school and an easy blender method geared towards those less confident.
The sauce is excellent spooned over seafood, eggs benedict, or vegetables. If you add tarragon and shallots, it becomes a Béarnaise.
- Makes about 3/4 cup
- Total time 10 minutes
- 3 large egg yolks (Use pasteurized egg yolks if you use the blender method.)
- 1½ Tbsp. fresh lemon juice
- ½ cup unsalted butter, melted (and kept hot)
- ¼ tsp. salt
- ¼ tsp. dry mustard
- Pinch of cayenne pepper
Double Boiler Method:
- Bring a medium saucepan of water to a boil; reduce the heat to medium to maintain a simmer. Beat the egg yolks and lemon juice with a whisk in a medium bowl over the saucepan of boiling water. Whisk constantly until the eggs are thick and pale yellow.
- Gradually drizzle in the melted butter, continuing to whisk until the sauce is thickened and creamy. Remove from the heat and stir in the salt, mustard, and cayenne pepper. If the sauce is too thick, whisk in a little hot water to thin it out.
- Combine the egg yolks and lemon juice in a blender. Purée 30 seconds.
- With the blender running, slowly pour the hot melted butter through the center of the blender top, and purée until the sauce is thickened.
- Remove the sauce from the blender and stir in the salt, mustard, and cayenne pepper.