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Spices/Sauces/Rubs | |
| 2 egg yolks Juice of 1 small lemon or start with 1/2 a large lemon (not you may want to add some more, but that's a good starting point) 1 1/3 sticks butter Dash of kosher salt Cayenne pepper, as needed 3/4 tablespoon chopped fresh tarragon or 3/4 teaspoon dried tarragon | |
| Melt the butter and remove from the heat. Add the salt/cayenne/tarragon and a little pepper to the butter as its cooling. Wait till cooled to continue. Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Check the lemon juice, if you need more add a little, less is better to start with, you can add but you can't take it out. | |
Excellent | |
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