For a traditional German springtime supper, serve this sauce with boiled potatoes, a slice of ham, and spears of thick white asparagus. The trick is to get the white asparagus as fresh as possible. Devoted fans drive directly to the farm during asparagus season.
Cuisine: French, German
- 3 egg yolks
- 1/2 c butter
- 1 T lemon juice
- dash of chili powder
- salt to taste
Melt butter in microwave— be sure to cover or it will spatter.
Add egg yolks to small sauce pan.
Attach one beater to an electric mixer.
Place saucepan on stovetop over very low heat.
Add butter slowly to yolks, beating continuously on medium speed. When half of butter is incorporated, add lemon juice and dash of chili peper, then continue with butter.
The sauce is ready when all the butter is incorporated. Serve directly. This sauce cannot be stored or reheated very well, as the emulsion will break.
If you are sure your eggs are salmonella-free, you can prepare this sauce in a blender rather than a saucepan. Especially delicious with asparagus, cauliflower or broccoli, or as an accompaniment to steak or pork.