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Makes: Enough for 4 eggs 4 egg yolks
1 Tbsp lemon juice
8 Tbsp butter
Directions
1. Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
2. Melt the butter in the measuring cup.
3. Remove the measuring cup from the saucepan and add the lemon juice to bring the temperature of the butter down a bit.
4. Slowly drizzle the butter-lemon mixture into the bowl that contains the egg yolks, whisking constantly to prevent curdling the eggs.
5. Pour the mixture back into the measuring cup and return to the saucepan.
6. Cook over medium/medium-low heat (water bath should be a low simmer) for a few minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Every minute or two should be fine - this does not require constant whisking.
* If the sauce "curdles" (the butter & egg separate), it's easily fixable. Remove the cup from the water bath. In another bowl, pour in a couple Tbsp of boiling water to heat the bowl. When the bowl is warm, dump the water out and add a new Tbsp of boiling water to the bowl. Then, whisking vigorously, slowly pour the sauce into the Tbsp of hot water. As you whisk, it will recongeal and the curdles will disappear.
1 Tbsp lemon juice
8 Tbsp butter
Directions
1. Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
2. Melt the butter in the measuring cup.
3. Remove the measuring cup from the saucepan and add the lemon juice to bring the temperature of the butter down a bit.
4. Slowly drizzle the butter-lemon mixture into the bowl that contains the egg yolks, whisking constantly to prevent curdling the eggs.
5. Pour the mixture back into the measuring cup and return to the saucepan.
6. Cook over medium/medium-low heat (water bath should be a low simmer) for a few minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Every minute or two should be fine - this does not require constant whisking.
* If the sauce "curdles" (the butter & egg separate), it's easily fixable. Remove the cup from the water bath. In another bowl, pour in a couple Tbsp of boiling water to heat the bowl. When the bowl is warm, dump the water out and add a new Tbsp of boiling water to the bowl. Then, whisking vigorously, slowly pour the sauce into the Tbsp of hot water. As you whisk, it will recongeal and the curdles will disappear.
Comments
This is daunting, but actually really easy. I'm not sure if you can fix the curdles if you end up scrambling the eggs (don't temper it slowly enough), but if it just separates after the eggs and butter have been combined, it's really easy to fix.
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