- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 cup butter, melted
- 1/4 teaspoon salt
- Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.
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