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 |
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.
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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.
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