Equipment
Ingredients
Base
- 170 g unsalted butter, melted and warm
- 3 egg yolks, room temperature
- 15 ml cold water
Seasoning
- 15 ml fresh lemon juice
- 2 g salt
- white pepper
- cayenne pepper
Nutrition (per serving)
Method
Melt the butter in a small saucepan until liquid and warm, but not boiling. Keep it warm (around 55°C/130°F) in a measuring cup with a pouring spout. Prepare a water bath by bringing 3-4cm of water to a simmer in a saucepan, then reducing heat to low so it barely steams.
In a stainless steel bowl that fits over the saucepan without touching the water, whisk together the egg yolks and cold water until frothy.
Place the bowl over the steaming water bath. Whisk vigorously and constantly. The mixture will thicken into a creamy, pale custard (sabayon) that leaves a trail when the whisk is lifted. Monitor heat carefully to ensure eggs reach safe temperature without scrambling (aiming for approx 63°C/145°F initially, though the acid and butter will raise the safety threshold).
Remove the bowl from the heat. Place it on a folded kitchen towel to stabilize. While whisking constantly, slowly drizzle in the warm melted butter, starting with just drops. As the emulsion forms and thickens, you can increase the flow to a thin, steady stream.
Whisk in the lemon juice, salt, white pepper, and optional cayenne. Taste and adjust acidity or salt. Serve immediately while warm.
Chef's Notes
- For a lighter sauce, you can use clarified butter, but whole melted butter provides a more classic milky flavor.
- If not serving immediately, keep the sauce in a thermos or in a warm spot (ideally 50-60°C/120-140°F). Do not let it cool below 45°C/113°F or sit longer than 2 hours for food safety.
- The acid is critical not just for flavor, but for cutting the richness of the fat.
Storage
Refrigerator: 1 day — Sauce will solidify. Reheat very gently over warm water while whisking constantly.
Reheating: Gently over a double boiler; high heat will scramble eggs or break the sauce.
