A standard! This is used in many recipes: eggs Benedict being one of them.
Cook this in the thickest pot you have. The challenge is to thicken without over cooking/ curdling so be carefull and do not leave it!
If you need to keep it warm, do so in a double boiler over simmering water to prevent overheating.
2 tbsp Very cold butter cut in pieces
2 Egg yolks beaten with a fork
Juice of 1/2 lemon
1
Place small pan/pot (enamelled cast iron is good) on low heat.
Mix all ingredients.
Stir constantly until the sauce thickens.
Remove from heat as soon as it does.
2
Should you overdo it and the sauce starts to curdle, quickly add 1 tablespoon of ice water and stir.
And if that is not enough add one more egg yolk and stir over very low heat.
Ingredients
2 tbsp Very cold butter cut in pieces
2 Egg yolks beaten with a fork
Juice of 1/2 lemon