1× Recipe
Ingredients
Tap to tick offIngredients
- 2 Egg Yolks
- 2 Tsp Lemon Juice
- ½ Tsp Dijon Mustard
dry or fresh - 1 Pinch Cayenne Pepper
- 1 Pinch Fine Salt
- ½ Cups Butter
melted, warm not hot
Method
In a Blender
- 2 Egg Yolks
- 2 Tsp Lemon Juice
- ½ Tsp Dijon Mustard
dry or fresh - 1 Pinch Cayenne Pepper
- 1 Pinch Fine Salt
- ½ Cups Butter
melted, warm not hot
1
Whirl all the ingredients, except the butter, in a blender.
With the motor running, add the warm butter, drop by drop at first and then increasing to a steady stream. Use immediately.
Pour over asparagus or Eggs Benedict.