- Prep time
- 5 minutes PT5M
- Cook time
- 10 minutes PT10M
- 8 servings
Along with being delicious over Eggs Benedict, this rich and creamy sauce also goes great with asparagus, salmon and more.
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1½ cups unsalted butter, melted
- Warm water, as needed
Set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice and salt in a stainless steel bowl that fits into the pot without the bottom of the bowl touching the water. Reduce the heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and they become pale yellow.
Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify until all the butter has been incorporated. If the mixture becomes too thick, add 1-2 tablespoons of warm water to thin. The sauce will be smooth, velvety and thick but still pourable. Serve warm.