Servings
8
Prep Time
5 Min
Cook Time
5 Min
Recipe by
Plugrà® Kitchens
Ingredients
| 14 tbsp. (198g) | Plugrá® Premium Butter, unsalted, and clarified to yield 5 oz. |
| 3 large (51g) | egg yolks |
| 1 tbsp. (14g) | lemon juice |
| ½ tsp. (3g) | kosher salt |
| 1/8 tsp. (1g) | hot sauce, optional |
Steps
| 1 |
Place egg yolks and lemon juice in a metal bowl or double boiler over simmering water. Whisk constantly until mixture is thick and creamy. If mixture becomes too thick, add a tablespoon or two of water to thin it out. Be careful not to scramble the eggs.
|
| 2 |
Whisk in the butter in a slow drizzle to form a thick emulsion. Thin with water if needed and season with additional salt and the hot sauce. Serve immediately.
|
NOTE:
Since heating the egg yolks to 160°F can be tricky without scrambling them, use eggs that have been pasteurized in the shell for this recipe.
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