Author: Kirsty Hale, Riverford Cook
Recipe type: Sauce
- 2 egg yolks
- 450ml melted butter (have it ready in a jug)
- fine sea salt
- lemon juice to taste
- Put the egg yolks and 2 tbsp cold water in a bowl over a pan of barely simmering water.
- Whisk until doubled in volume and thick.
- Remove from the heat and whisk for 20-30 secs.
- Return to the heat.
- Very gradually whisk in the melted butter, until it resembles double cream.
- Squeeze in some lemon juice and season with salt to taste.