A delightful and creamy lemon butter sauce perfect for enhancing vegetables or seafood.
Set up a double boiler and bring the water to a gentle simmer.
Ensure the water in the double boiler does not touch the bottom of the upper bowl to prevent overheating.
In the top of the double boiler, whisk together the egg yolks, lemon juice, and salt until smooth.
Whisk continuously to prevent the egg yolks from curdling.
Gradually add the butter, a small piece at a time, whisking constantly until fully incorporated and the sauce thickens.
Adding the butter slowly ensures a smooth emulsion and prevents the sauce from separating.
Remove the sauce from heat and transfer to a serving dish.
Serve the sauce immediately for the best texture and flavor.