This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.
Photo by: furusob
Posted: Apr. 6, 2008
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Photo by: Traci's Kitchen
Posted: Jan. 23, 2009
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