Ingredients
- 4 lg Egg Yolks
- 1 tbsp White Wine Vinegar or Tarragon
- 1/2 cp Butter unsalted, melted
- 1 pinch Cayenne Powder
- 1 pnch Salt
Servings: people
Instructions
- Whisk egg yolks and vinegar together in a stainless steel bowl until it has thickened and doubled in unit.
- Place bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk. Do not let yolks get too hot or they will scramble.
- Slowly drizzle in melted butter until sauce is thick. Remove from heat and whisk in cayenne pepper and salt. If sauce is too thick, add a few drops of water.
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