1. Place egg yolks, water and one tablespoon of lemon juice in a large bowl
2. Place over a pot of simmering water, ensuring that the bottom of the bowl is not touching the water in the pan
3. Whisk the egg yolks in a figure of eight motion until the eggs start to pull away from the sides of the bowl
4. Slowly drizzle in the melted butter in a slow steady stream, incorporating all the butter into the eggs while still whisking the sauce vigorously
5. The sauce should be able to hold a ribbon shape when it drips from the whisk
6. Season the sauce with salt and pepper and lemon juice
7. Serve with eggs Benedict, asparagus etc
8. Variations: the addition of softly whipped cream will turn this sauce into a mousseline sauce and the addition of tarragon will turn this into a classic béarnaise
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