Gather the tools and ingredients:
Saucier pan, fine mesh strainer, whisk, small bowl or coffee cup
4 oz of good butter (one stick), 3 large fresh eggs, lemon juice, hot pepper sauce, salt and white pepper
Clarify the butter in your pan. Use very low heat. The butter will pop, but should not sizzle or brown at all. The milk solids will float to the top. Once the popping settles down, remove from the heat and skim or strain the solids off the top. Set the clarified butter aside. I use a coffee cup, because it helps keep the butter warm and makes it easy to pour the butter in a stream later.
Wipe out your pan (Gotta minimize the number of pans we use!)
Add three large egg yolks and three tablespoons of water to the pan and whisk until they become frothy.
Return to low heat and continue to whisk until the eggs thicken. Watch the mixture closely. It is done when it has increased slightly in volume and the surface is slightly silky. (Please be sure you don’t let the eggs get too hot or voila! you’ve got scrambled eggs.)
Remove the pan from heat and whisk the mixture constantly as you slowly add the warm clarified butter. (Pour slowly, whisk quickly!)
Finally, whisk in:
3 tsp fresh lemon juice
A few dashes of red pepper sauce
Salt and ground white pepper to taste
If the sauce is too thick, whisk in a few drops of warm water.
Serve immediately and enjoy!
NOTE: Most US versions of this recipe call for the use of a double boiler or bain marie. That is not necessary with our sauciers. In fact, you will have better control with our pans.