About 1 1/4 cups, enough for 8 to 10 servings (about 2 1/2 lb. of vegetables)

How to Make It

Step 1

Melt butter in a pan over medium heat or in a microwave oven.

Step 2

Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.

Step 3

Whirl on high speed to blend, then add butter in a slow, steady stream.

Step 4

Add remaining lemon juice, cayenne, and salt to taste; whirl just to blend. Use at once or store in a thermos up to 30 minutes.

Step 5

Nutritional analysis per tablespoon.

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