How to make it

  • If you've never done this before, use a double boiler. Beat the egg yolks over simmering water until lemon yellow. Add one of the butter pieces, and whisk constantly until the butter melts. Add the second piece, again whisking constantly; the sauce should begin to emulsify. When the butter is melted, add the third piece and repeat. Whisk in the lemon juice (or vinegar) and salt, and serve immediately.

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