Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
- Servings: 4
Source: Everyday Food, May 2004
- 2 large egg yolks
- 1 tablespoon warm water
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.