Ingredients
- 4 egg yolks
- 2 Tbs. fresh lemon and lime juice
- 1 Tbs. water
- 1/8 tsp. salt
- Pinch of cayenne pepper
- 2 pinches of freshly ground white pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
Step-by-step
In a heatproof bowl set over a saucepan of
barely simmering water, combine the egg yolks, lemon and lime juice and
water and whisk constantly until the mixture begins to thicken, then
continue whisking about 1 minute more. Remove the bowl from over the pan
as soon as the mixture thickens. Add the salt, cayenne pepper and white
pepper.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.
Makes 2 cups.
