1 cup heavy cream (240 g)
2 tablespoons lemon juice (30 ml)
3 egg yolks (24 g each)
1 tablespoon mustard (5g)
1/2 tablespoon Worcestershire sauce (2.5 ml)
1 cup heavy cream (240 g)
2 tablespoons lemon juice (30 ml)
3 egg yolks (24 g each)
1 tablespoon mustard (5g)
1/2 tablespoon Worcestershire sauce (2.5 ml)
Combine all ingredients in a blender and pulse at low speed
Transfer to a saucepan and cook over low heat, stirring constantly until slightly thickened
Do not let it boil
Serve warm
Yields 1 1/2 cups or 24 tablespoons.
