This is delicious on asparagus, broccoli, any greens, and pretty much anywhere you would use mayonnaise.
3 egg yolks
3 tbs butter or ghee
lemon juice
salt
mustard (optional)
cayenne pepper (optional)
3 egg yolks
3 tbs butter or ghee
lemon juice
salt
mustard (optional)
cayenne pepper (optional)
- Separate the eggs. (Set aside the egg whites for making meringue or grain-free tortillas.)
- Beat the yolks in a small metal bowl with a whisk.
- Add the butter to the yolks.
- Place the bowl in the top of a double boiler. I use a vegetable steamer as my double boiler.
- Whisk the eggs and butter until the butter melts.
- As soon as the butter is melted remove the sauce from the heat.
- Whisk in lemon juice and salt, mustard and/or cayenne to taste.