KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Chef Eric Ripert's five-minute blender version is fear-free and perfect to serve with eggs Benedict, asparagus, or crab cakes—no sweat. Click here to watch Ripert make a classic Mother's Day brunch dish
12 servings
Ingredients
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper
|
1st Keep
 Patrice_Sartor
|
Comments