Ingredients
– 3 egg yolks These form the creamy base and help the sauce emulsify
– 1 tablespoon of lemon juice (or more to taste) This adds brightness and balances the richness of the sauce
– 1 teaspoon of Dijon mustard It brings in a subtle tang and aids in emulsification
– 1/4 teaspoon of salt This enhances the overall flavor and brings out the ingredients’ natural tastes
– A pinch of cayenne pepper It adds a gentle heat and complexity to the sauce
– 1/2 cup of unsalted butter or ghee, melted and hot This provides the rich, smooth texture essential for the sauce
Instructions
1-First, melt the butter until it’s hot, using a microwave or stovetop, as this is crucial for emulsification.
2-Then, in a high-powered blender, combine the 3 egg yolks, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and a pinch of cayenne pepper. Blend these for just 5 seconds to mix them well.
3-With the blender still running, slowly stream in the hot melted butter until the sauce becomes smooth and creamy. For best results, ensure the butter is piping hot to help everything emulsify properly. If the sauce breaks, simply blend in 1 to 2 tablespoons of boiling water or add an extra egg yolk with hot water to fix it.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 For best results, ensure the butter is hot to achieve proper emulsification.
💧 If the sauce breaks, blend in 1 to 2 tablespoons of boiling water or add an extra egg yolk with hot water.
🥄 To reheat, microwave in 15-second intervals or warm gently with a little butter and water to re-emulsify.
- Prep Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 249
- Sugar: 1 gram
- Sodium: 369 mg
- Fat: 27 grams
- Saturated Fat: 16 grams
- Carbohydrates: 1 gram
- Protein: 2 grams
- Cholesterol: 207 mg