My buddy Lloyd showed me this recipe a few years ago and now I get asked to make it all the time. Great on asparagus, eggs Benedict, brusslesprouts, or anything else you can think of.
Prep. time: <1 min
Cooking time: 3-5 min
1 Stick butter, frozen and halved
2 egg yolks
1/2 lemon worth of juice (about 3 tablespoons if using bottled lemon juice)
Put all three ingredients in a small pan and stir constantly over low-med heat so the frozen butter keeps the egg yolks from scrambling and nothing starts sticking. The butter will start melting and slowly combinine with the yolk/juice mixture. Within a minute or so of the butter melting fully the sauce will thicken noticeably and is ready to go.
For a magnificent steak topper add some tarragon, minced onion/shallot and tablespoon or two of w.w. vinegar to create a very passable Béarnaise.
Hope you enjoy!
Prep. time: <1 min
Cooking time: 3-5 min
1 Stick butter, frozen and halved
2 egg yolks
1/2 lemon worth of juice (about 3 tablespoons if using bottled lemon juice)
Put all three ingredients in a small pan and stir constantly over low-med heat so the frozen butter keeps the egg yolks from scrambling and nothing starts sticking. The butter will start melting and slowly combinine with the yolk/juice mixture. Within a minute or so of the butter melting fully the sauce will thicken noticeably and is ready to go.
For a magnificent steak topper add some tarragon, minced onion/shallot and tablespoon or two of w.w. vinegar to create a very passable Béarnaise.
Hope you enjoy!
Last edited:
