• Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Varies

Ingredients

  • 4 egg yolks
  • 1 tablespoon White wine
  • Juice of 1/4 lemon
  • pinch Alessi Sea Salt
  • pinch of Alessi White PeppercornsAdd pinch of Alessi White Peppercorns to cart
  • dash of Tabasco sauce
  • dash of Worcestershire sauce
  • 1 cup butter
  • 1 tablespoon Alessi Garlic Puree
  • 1 tablespoon Alessi Sun Dried Tomato Pesto

Directions

Mix the first seven ingredients in a mixing bowl and bring to room temperature.

In a slightly smaller saute pan, make a water bath by adding 1/2 inch of water and placing on a stove top on medium-high heat.

Place bowl with egg mixture on top of the water bath and whisk hard to dull the yolks to a light pale color and slightly thick (about 3 minutes). Do not let the water come to a boil or it will scramble the eggs!

Pull off the stove and slowly whisk the hot butter until all butter is used. Fold in the garlic and tomato pesto.

Written by: Chef Scott Bebell of Guppy's