Whisk the lemon juice and egg yolks together in a stainless steel bowl until they have doubled in volume.
Fill a medium sauce pot with 1 inch of water and bring to a boil.
Turn the heat down to a low simmer.
Place the bowl of lemon juice and egg yolks over the pot and continue to whisk.
Slowly drizzle in the butter, whisking continuously until fully incorporated. Season to taste with salt, pepper and, if you desire, the fresh herbs.
Serve with poached duck eggs, bacon and crispy onions on English muffins.
1 Tbsp. lemon juice
2 duck egg yolks
1 stick unsalted butter, melted
Salt and freshly ground black pepper to taste
Fresh dill, chervil or tarragon (optional)
2 duck egg yolks
1 stick unsalted butter, melted
Salt and freshly ground black pepper to taste
Fresh dill, chervil or tarragon (optional)
This article appears in April 2012.