Serves 4 / Difficulty – Medium / Prep 5 mins
If you follow this method exactly to the letter – it is a no fail recipe for what can otherwise be quite a tricky sauce. It is important the butter is piping hot and that you trickle it slowly into the blender. And then if it looks a bit speckled you can fix it with an extra egg yolk or bit of hot water. Job done!
Ingredients
Egg yolks x 3
Lemon juice – 1 tbsp
Dijon Mustard – 1 tsp
Salt – pinch of salt
Cayenne pepper – 1 pinch
Butter – 115 grams
Method
In a microwavable lidded container, melt the butter in a microwave for about 1 minute until hot. Keep a lid loosely on as the butter will likely pop a few times (which is fine as your butter needs to be very hot).
Mix the egg yolks, lemon juice, dijon mustard, salt and cayenne pepper into a blender and mix for about 5 seconds.
With the blender running slowly trickle in the hot butter into the mixture (Don’t just pour in as this will ruin your sauce, you need to trickle the butter in with the blender running).
If you have followed the above recipe exactly – and your sauce isn’t right, try the below.
Add an extra egg yolk:
With the blender running, add an extra egg yolk with a teaspoon of hot water and blend until your sauce becomes nice and thick.
Or
Blend 1-2 tablespoons of boiling hot water:
With the blender running, slowly add in the hot water and blend until your sauce looks right.
