AuthorSamuel DietzmannFamily Recipe.
Tools:
Whisk
Either a double boiler or a pan + pot that can achieve the same result
This recipe takes practice. Two common issues:
- The sauce “breaks” and you get little bits of cooked egg in a runny sauce. This means you didn’t properly whisk the sauce, and possibly added the butter too soon.
- The sauce is runny. This means the butter didn’t properly emulsify into the egg/lemon juice mix, and the eggs didn’t properly custardize. The sauce is fine, but will be thin.
I’ve never had anyone get this right on the first try. But a little practice, and you’ll be doing it like
a pro.
Melt butter
Place egg yolks plus lemon juice in your double boiler or working pan.
Without placing the double boiler/pan in position, bring 1” of water to a boil in the pot. Making the sauce
Place the double boiler over boiling water. Immediately start whisking the egg yolks + lemon juice. Continue whisking until it froths lightly and has a ribbon-like consistency and starts to thicken.
Slowly pour the melted butter into the mixture, whisking continuously. DO NOT STOP whisking until the butter has fully incorporated and thickened - ideally you are looking for a custardy consistency.
Ingredients
Directions
Melt butter
Place egg yolks plus lemon juice in your double boiler or working pan.
Without placing the double boiler/pan in position, bring 1” of water to a boil in the pot. Making the sauce
Place the double boiler over boiling water. Immediately start whisking the egg yolks + lemon juice. Continue whisking until it froths lightly and has a ribbon-like consistency and starts to thicken.
Slowly pour the melted butter into the mixture, whisking continuously. DO NOT STOP whisking until the butter has fully incorporated and thickened - ideally you are looking for a custardy consistency.
