This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, September 2000
- 3 large egg yolks
- Juice of 1 lemon
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot
Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.