Ingredients
7 tbsp butter
4 egg yolks, beaten
Juice of 1 lemon
1 teaspoon Dijon mustard
Salt and pepper
Directions:
- Melt one-third of the butter
in a double boiler, then remove from heat.
- Beat the egg yolks in a
bowl, using either a hand-held electric beater or a whisk.
Slowly add the melted butter, stirring continually.
- Return the mixture to the
double boiler over simmering water and continue to add little
pieces of butter, whisking all the time.
- Serve with Eggs Benedict
or with asparagus and any kind of grilled or poached fish.
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