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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups clarified butter |
6 large egg yolks |
1/3 cup dry white wine |
2 tablespoons water |
2 teaspoons freshly squeezed lemon juice |
coarse salt |
cayenne pepper |
Directions:
1. If clarifying your own butter, make sure it's cooled to lukewarm.
2. If using already clarified butter, warm it to liquefy.
3. Place egg yolks and wine in a double boiler (or in a heat-proof bowl set over a pan of simmering water).
4. Whisk vigorously until the mixture is very pale and the whisk leaves a trail, 3 to 4 minutes.
5. Remove from heat; continue whisking until mixture is the same temperature as the butter, about 30 seconds.
6. Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream.
7. When fully incorporated, stir in the water and lemon juice, and season to taste with salt and cayenne pepper.
8. Serve immediately, or keep warm over a pan of simmering water removed from heat.
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