Sauce will thicken as butter is added, when sauce is desired thickness, remove from heat and serve.<\/li>\n<\/ol>\nProcedure (Blender):<\/h2>\n
Ingredient Substitutions<\/u>: Use the above ingredients but substitute unsalted butter for clarified butter and cold water for milk.<\/p>\n\n- Combine egg yolks, lemon juice, salt, pepper , cayenne pepper, sugar and water in blender. Blend 10 seconds at high.<\/li>\n
- Melt butter over medium low heat. Don’t let it burn.<\/li>\n
- As blender is running, add hot butter in a steady stream until mixture thickens (20 seconds). Serve immediately.<\/li>\n<\/ol>\n
Procedure (Classic):<\/h2>\n
Ingredient Substitutions<\/u>: Use the above ingredients but substitute unsalted butter for clarified butter and cold water for milk<\/p>\n\n- Pour about an inch of water into a large saucepan, bring to a simmer over medium heat, and reduce the heat to low.<\/li>\n
- While water simmers, place egg yolks and water in a medium glass\/metal mixing bowl and whisk until mixture lightens in color (1-2 minutes). Add the sugar, salt, lemon juice, and cayenne pepper and whisk for another 30 seconds.<\/li>\n
- Place the mixing bowl over the simmering water and whisk for 3 to 5 minutes, until the mixture is thick enough to coat the back of a spoon.<\/li>\n
- Remove the bowl from the saucepan and gradually add the butter one small piece at a time, and whisk until the butter is incorporated. Place the bowl back over the simmering water occasionally to the melt the added butter.<\/li>\n
- when sauce is desired thickness, remove from heat and serve immediately.<\/li>\n<\/ol>\n