The gentle heating of the eggs and butter together in conjunction with continuous whisking brings this silky, luxurious emulsified sauce together.
Yield: 1 cup
Active Time: 15 minutes Start to Finish: 15 minutes
For this recipe you’ll need:
Place the yolks, water, lemon juice, saffron threads and butter in a slope-sided saucier pan.
Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce becomes thick and is steaming, about 5 minutes.
Remove the sauce from the heat and whisk in the cayenne pepper, salt and pepper to taste.
Serve warm.
