Rate this recipe
4/5
(1 Votes)
0 Picture
Ingredients
- 25 mL lemon juice
- 1 mL dry mustard
- 3 egg yolks
- 125 mL butter, melted and cooled
Details
Preparation time 10mins
Cooking time 12mins
Preparation
Step 1
1. In a 500 mL glass measure, melt butter and let cool slightly or it will "cook" the egg yolks.
2. In a 1 L glass measure, whisk together egg yolks, lemon juice and dry mustard. GRADUALLY whisk in melted butter, whisking constantly.
3. Micro cook on medium for 30 seconds to 1 minute, until sauce is thickened, whisking every 15 seconds.
If emulsion breaks, whisk a fresh egg yolk in a clean Liter measure and slowly whisk the broken emulsion into it. Micro cook another few seconds until just thick.
Review this recipe