3 slightly beaten egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup (divided into three parts) unsalted butter, softened
1/4 teaspoon salt
a pinch of paprika
3 slightly beaten egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup (divided into three parts) unsalted butter, softened
1/4 teaspoon salt
a pinch of paprika
Simmer the egg yolks and lemon juice in a bain-marie, whisking constantly over low heat
Add 1/3 of the butter and whisk until smooth, ensuring the water in the bain-marie doesn't boil
When the butter has melted and the mixture starts to thicken, add another portion of butter, whisking continuously
When it's fully melted, add the remaining butter and let it melt
Combine the other ingredients and whisk for 1/2 minute
Ensure the water in the bain-marie doesn't enter the saucepan or boil
If not serving immediately, remove the saucepan from the bain-marie
To reheat the sauce, place the saucepan back in the bain-marie without turning on the heat
If the sauce starts to thicken, add 1 tablespoon of hot water or 2 tablespoons of heavy cream when serving
This sauce is perfect for cooked fish, eggs, and vegetables
Yield: 1/2 cup.
