INGREDIENTS
4 egg yokes
150g melted butter
1/4 tsp Himilayan salt
1 tbls fresh lemon juice
1/4 tsp cayenne pepper
METHOD
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.
NOTES
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.
Recent Posts
