Prep 5 mins
Cook 15 mins
A classic with vegetables, fish etc..
- Cut cold butter into 8 small cubes, keep cold and firm.
- Whisk together egg, water, lemon juice.
- Cook over simmering waterbath, whisking constantly, until the egg mix forms small bubbles at the rim.
- Stir in butter, one piece at the time. Whisk until dissolved before adding the next.
- Whisk, until the sauce thickens.
- Season with salt to taste.