Source: The Martha Stewart Show, April 2011
- 2 large egg yolks
- 1 lemon, zest and juiced
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- Coarse salt and freshly ground black pepper
Place egg yolks, lemon zest, and lemon juice in the jar of a blender. With the motor running, slowly add melted butter; blend until completely emulsified. Season with salt and pepper; serve.