This is easy to whip up in a blender, but you have to serve it immediately. And don't worry about these egg yolks; they're effectively cooked by the very warm butter and citrus acids. Try this atop fried oysters, beef tenderloin, or grilled salmon.
- 5 LARGE EGG YOLKS
- 1 1/2 CUPS BUTTER, MELTED AND VERY WARM
- JUICE OF 2 LEMONS
- 2 TEASPOONS TOMATO PASTE
- HOT PEPPER SAUCE OR CAYENNE PEPPER
- KOSHER SALT
In a blender or food processor fitted with metal blade, pulse the egg yolks on low and slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, and salt.
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