from julia childs Mastering the Art of French Cooking"
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice (if needed) or more
6-8 ounces very soft, unsalted butter
1 dash cayenne pepper
salt to taste
freshly ground white pepper, to taste
1. Whisk the yolks, water and lemon
juice in the saucepan for a few moments, until thick and pale (this
prepares them for what is to come).
2. Set the pan over moderately low
heat and continue to whisk at reasonable speed, reaching all over the
bottom and insides of the pan, where the eggs tend to over cook.
3. To moderate the heat, frequently
remove the pan off the burner for a few seconds, and then back on. (If,
by chance, the eggs seem to be cooking too fast, set the pan in the
bowl of cold water to cool the bottom, then continue).
4. As they cook, the eggs will
become frothy and increase in volume, then thicken. When you can see the
pan bottom through the streaks of the whisk and the eggs are thick and
smooth, remove from heat.
5. By spoonfuls, add the soft
butter, whisking constantly to incorporate each addition. As the
emulsion forms, you may add the butter in slightly larger amounts,
always whisking until fully absorbed. Continue incorporating butter
until the sauce has thickened to the consistency you want.
6. Season lightly with salt, pepper
and a dash of cayenne pepper, whisking in well. Taste and adjust the
seasoning, adding droplets of lemon juice if needed. Serve lukewarm.
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