- 3 egg yokes
- 1/3 pound butter, clarified
- 1 lemon, juiced
- Over a steaming pot of water, temper the eggs in a stainless steel mixing bowl.
- Slowly add the liquid butter, a few tablespoons at a time.
- Be careful to control the heat, removing the bowl occasionally to ensure the eggs are not cooked by the heat.
- Continue to slowly add the liquid butter, be patient.
- Squeeze in fresh lemon
Yield: 1 cup
Shelf life: 3 hours, room temperature