Ratio: 3:1:1 Butter:Yolk:Liquid
Yield: 1/2 cup
Ingredients:
- 1 stick clarified, unsalted butter (113g)
- 2 egg yolks (40g)
- 1tsp lemon juice (5g)
- 2tbsp cold water (30g)
- 1/4 tsp salt (1/8 tsp if using salted butter)
- pinch cayenne
- 1tsp cider vinegar (optional)
Instructions:
- Whisk together yolks, water, and vinegar (optional) until light in color, about 30s
- Melt the butter. Clarify if desired.
- Clarified butter isn’t strictly necessary. However, if you don’t normally stock it, it’s simple to make: Bring butter to a simmer in a pan, and skim off the white froth that forms on the surface.
- Heat gently by placing the bowl on top of a pot of boiling water (ban marie) and continue to whisk until the mixture triples in volume. Aim for around 150F.
- Alternatively, once you get a feel for what the thickened eggs should look like, you can whisk directly over medium high heat. But pay close attention, it will thicken suddenly and needs to be immediately removed from the heat.
- Remove from heat, and whisk in butter very slowly. Add small amounts and ensure it’s fully incorporated before adding more.
- The butter should be warm but not hot. This is the most likely point where your sauce will break.
- If the sauce does break, it can be fixed. Whisk a teaspoon of water together with an egg yolk, then add to the sauce. Gently heat. This will often fix it, though the sauce will be slightly heavier.
- Finish with lemon juice and salt.
NOTES
The amount of butter can vary widely depending on influence. “Official” French recipes usually have 5 or 7:1. One book noted that one yolk can only absorb 10 times its weight in butter, so there is an upper limit, I suppose. This is too rich for me, and I find 3:1 entirely adequate for a butter sauce. The point is, if you prefer a richer sauce, be free with the butter.