This is a quick and easy way to make one of the basic "Mother Sauces"; a rich, tangy French sauce that dresses up so many dishes!
Equipment
immersion blender
Ingredients
1stickUnsalted butter1/2 cup, melted and slightly cooled
4Egg yolks
2teaspoonsLemon juice
1TablespoonLukewarm water
Salt and pepper to taste
Instructions
In a tall narrow container add the egg yolks, lemon juice, water, salt, and pepper.
Using a immersion blender, pulse to combine the ingredients. Turn on the immersion blender and slowly drizzle the butter in while blending, until fully combined.