Ingredients

• :
• 3 egg yolks
• 1/4 teaspoon salt
• Pinch black pepper
• 1 1/2 tablespoons lemon juice (You can use as much as 1 T)
• 8 tablespoons (1 stick) butter, cut into small pieces
• Directions:
• In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of
• the lemon juice. Set aside.
• Microwave butter and heat until until foaming. Careful, don’t burn it.
• Do not walk away from the microwave.
• I use a stick blender and a glass measuring cup.
• Blend the egg yolk mixture at top speed for 2 seconds then, with the
• blender running, remove the cover and pour in the hot butter in a thin
• stream of droplets. By the time two-thirds of the butter has been
• added, the sauce will be a thick cream. Continue pouring, but don’t
• pour in the milky residue at the bottom of the pan. Taste and adjust
• seasonings.
• If not using the sauce immediately, set the blender carafe in tepid,
• but not warm, water.
• So easy, and so full proof. You can even make this if you are out on a boat!
• Source: “Mastering the Art of French Cooking: The 40th Anniversary
• Edition” by: Julia Child, Louisette Bertholle and Simone Beck; Knopf,
• 2001