By Esther Weyl (Celeste)
Ingredients
3 egg yolks
80 ml lemon juice (strained)
200 g butter, melted and warm (not hot)
5 g fava tonka powder Jucarepa
Salt and pepper to taste
How to prepare
- Base: Mix the egg yolks with half the tangerine juice until smooth.
- Emulsion: Start whisking with a fouet (or mixer turned off, whisking by hand) and slowly add the melted butter until the sauce thickens and becomes glossy.
- Flavoring: Incorporate the rest of the juice and the fava tonka powder.
- Finish: Adjust salt and pepper. Serve immediately.
Points of attention
- The butter should be warm, not hot. Too hot will scald or cook the yolks.
- If it thickens too much, adjust with 1-2 tablespoons of lukewarm water.
- If it clumps, add 1 tablespoon of cold water, beat and emulsify again slowly.
