This sauce has many, many uses. It is great over cooked vegetables and fish and is one of the key ingredients of any Eggs Benedict.
Makes about 1/2 cup
- 1/2 cup grass-fed butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Place half of the butter with the egg yolks and lemon juice in the bowl of a double boiler over simmering water.
- Whisk constantly until the butter is melted.
- Add remaining butter in pieces and continue stirring until thick, scraping down the edges of the bowl as you go. *
- Serve immediately.
* If the sauce starts to curdle, remove from heat immediately and stir in 1 tablespoon of cream.