The best ”French” company for the eggs and synonymous of a good brunch! It is best kept in a thermos and it is good to stay for up to 4-6 hours only.
Ingredients
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- 3 egg yolks ,
- 250 gr butter ,
- 1 tablespoon lemon juice ,
- 1/2 teaspoon Dijon mustard ,
- 1/2 teaspoon salt ,
- 1/4 teaspoon cayenne pepper (optional)
Instructions
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- Melt the butter slowly in a small pan, careful not to boil. ,
- Put the egg yolks in a double boiler and whisk them until they are fluffy. Be careful the bottom of the bowl, do not touch the hot water. ,
- Add the lemon juice, salt, mustard and pepper cayenne to the bowl and mix. ,
- Pour the melted butter slowly and stir continuously. It is important to pour the butter gradually and in small quantities. ,
- Taste the sauce, it should be buttery, lemon-flavored and slightly salty. ,
- Correct if needed by adding a little lemon juice or salt.
