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2 egg yolks (Guinea fowl); ½ cup of melted butter; 1 tbsp. lemon juice; salt, white pepper
Place a mixing bowl in a pan with gently boiling water so that the bowl bottom does not touch the pan bottom. In the bowl, beat the eggs with a whisk, pour a couple of tablespoons of melted butter at room temperature, then pour another portion of melted butter and lemon juice, whisking until emulsifying, adding remaining butter in small portions. Add salt and pepper (if the sauce has thickened too much, pour in a couple of tablespoons of cold water). The sauce can be served with asparagus, yang boined potato, Eggs Benedict.