- 3 egg yolks
- 1 large egg
- 1 tbsp lemon juice
- 1/2 c butter or clarified butter
- pinch salt
Whisk the eggs and lemon juice together until the mixture doubles in volume.
Place the mixture in a double boiler and continue to whisk rapidly. Be careful not to scramble the eggs.
Drizzle in the butter and continue to whisk until the sauce doubles in volume.
Remove from heat and add salt.
Cover and and keep warm until serving.