Ingredients

The following ingredients have 6 Servings
  • 1 large egg yolk
  • 1 teaspoon water (optional (see notes))
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
  • Pinch cayenne pepper
  • 8 tablespoons unsalted butter (or clarified butter)

Instruction

  • Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-oz coffee mug. You can also use the cup that comes with the blender if it's narrow enough.
  • Cube the butter, and place it in a glass measuring cup. Cover and melt the butter in the microwave, in 30-second increments. The butter should be hot, not just melted - see notes below.
  • Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
  • Transfer the sauce to a serving dish. Serve immediately. This sauce cannot be cooled and reheated, but it will keep for up to one hour at room temperature.