- First, ensure all the ingredients are at room temperature.
- Put the butter in chunks in the blender jug, and with the measuring beaker in place, melt for 6 seconds/speed setting 2/70 °C. Decant and let the blender jug cool down for 10 minutes.
- Insert the mixer attachment in the blender jug. Add the egg yolk and warm stock to the blender jug and emulsify with the measuring beaker in place for 8 minutes/speed setting 3/70 °C. After stirring for 3 minutes, pour the melted butter slowly onto the lid of the blender jug so that it drips past the measuring beaker onto the moving blade. Add the butter over a period of 2 minutes.
- Season the sauce to taste with salt, pepper and lemon juice and serve immediately.
If the sauce is not creamy enough, allow the contents of the jug to cool to 50 °C (see display) and beat the sauce again with the mixer attachment inserted and the measuring beaker in place for 30 seconds/speed setting 5. Serve immediately.
Bon appétit with Monsieur Cuisine