4 egg yokes
150g melted butter
1/4 tsp Himilayan salt
1 tbls fresh lemon juice
1/4 tsp cayenne pepper


Put all the ingredients into a blender excepting the butter.   Blend for a few seconds.  On a  low speed, drizzle in the butter until well combined.  Your sauce will be a nice thick creamy yellow consistency.  Serve over a poached egg.


You can store the left over sauce in the fridge. When you reheat it, do so on a very low heat until just warmed. If using salted butter, be careful not to add too much butter. Rather taste your sauce before adding the salt.

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