Things You'll Need:
- 1 1/3 cups butter
- 2 egg yolks
- 1 Tbsp. lemon juice
- Salt
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Step 1
Clarify the butter by melting it in a pan over a low heat without stirring until the milk parts begin to stick to the base of the pan.
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Step 2
Strain the butter and remove the foam that has developed during the process. Discard this before transferring the butter into a container or jug, making sure to leave the milk sediment in the bottom of the melting pan. Set aside the butter to use later.
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Step 3
Fill a stockpot with approximately 2 inches of water and bring to a low boil. Heat is very important in giving the sauce the correct consistency so remember low and steady on the flame.
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Step 4
Place a plastic mixing bowl over the top of the stockpot to create steam. Wedge a piece of paper towel between the edge of the bowl and the stockpot to secure the bowl in place until ready to use.
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Step 5
Mix the clarified butter and the egg yolks in the bowl on top of the stockpot with a wire whisk or hand mixer.
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Step 6
Add 1/2 Tbsp. water, lemon juice and a pinch of salt to the egg and butter mixture and keep whisking for a few more seconds. Continue to keep flame very low and be sure the mixing bowl doesn't get too hot.
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Step 7
Remove the bowl from heat and allow to cool.
