Sauce Figaro

Ingredients

• 3 Egg yolks (Use fresh, high-quality eggs)
• 1 tablespoon Lemon juice (Freshly squeezed)
• 100 g Unsalted butter (Melted and clarified)
• 2 tablespoons Tomato purée (Homemade or store-bought, good quality)
• 1 teaspoon Fresh parsley (Finely chopped)
• 0.125 teaspoon Cayenne pepper (Pinch)
• 0.125 teaspoon Salt (To taste)
• 0.125 teaspoon Black pepper (Freshly ground, to taste)

Instructions

1. 1In a heatproof bowl set over a pan of simmering water (double boiler), whisk together the egg yolks and lemon juice until pale and slightly thickened. Be careful not to let the bowl touch the water. This should take about 5-7 minutes.
2. 2Gradually whisk in the melted and clarified butter, a little at a time, until the sauce is smooth and emulsified. Continue whisking constantly to prevent the sauce from curdling. This should take about 5-7 minutes.
3. 3Remove the bowl from the heat and whisk in the tomato purée, finely chopped parsley, and cayenne pepper. Season with salt and black pepper to taste. Mix well until combined.
4. 4Serve immediately over eggs benedict, vegetables, or grilled meats. Keep warm until serving.