- 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.
Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.