Ingredients
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Instructions
- Whip the 1 ½ cups heavy whipping cream in a bowl until medium-stiff peaks form. Set in the fridge for later.
- Place a medium pot on the stove with 2 inches of water and place a large heatproof bowl on top and make sure it doesn’t touch the water. Remove the bowl and bring the water in the pot to a boil over high heat, then reduce the heat to low heat to simmer.
- In the heatproof bowl from earlier (not on the stove) whisk together the 4 large egg yolks , 2 tablespoons fresh lemon juice, ¾ teaspoon fine sea salt and ¼ teaspoon white pepper for 2-3 minutes.
- Place the bowl on top of the simmering pot of water, and continue to whisk the egg mixture for 2-4 minutes until thickened. When you lift the whisk if you draw a figure 8 with the mixture it should hold for a few seconds before seeping back into a sauce.
- Remove the bowl from the heat and place right onto a towel on the counter. Carefully, whisk in the melted ¾ cup unsalted butter a little bit at a time, until fully incorporated.
- Fold the whipped cream in 2 additions with a whisk, until homogenous.
- Taste and season with additional salt and/or pepper, if needed. Serve right away.
Test Kitchen Notes
- This recipe makes 3 ⅔ cups of sauce. Serving size is based off of each person eating ¼ cup of the sauce.
- For a dairy-free version, substitute the butter with unsalted dairy-free butter such as Earth Balance Vegan Butter Sticks or Miyoko's Vegan Butter. You can swap the heavy cream for any unsweetened dairy-free whipped cream.