June 20, 2016
Sauce, Butter Sauces, Savory Sauces,
Dairy, Eggs, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Entertaining, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy more
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"A classic sauce for many dishes like Eggs Benedict, asparagus and salmon."
In a stainless bowl over simmering water or in top of a double boiler, vigorously and continuously whisk together egg yolks, cold water and lemon juice until mixture thickens and is doubles in volume.
Continue whisking; gradually drizzle in warm clarified butter, salt and cayenne. Mixture should thicken and double again in volume.
Remove from heat. Salt and pepper to taste. Keep in warm spot until ready to serve. If sauce gets too thick whisk in a couple of teaspoons of warm water at at time until desired consistency is reached.
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