Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.
Step 2
2. In a small saucepan, melt the butter and heat until bubbling hot.
Step 3
3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.
Step 4
4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.
Step 5
5. Pour hot butter in a thin stream into whirring egg mixture.
Step 6
6. Add dill and pulse to combine.
Step 7
7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.
BASIC 1-2-3
Step 8
If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.
