Dijon-Lemon Sauce

• ½ cup (115 g) unsalted clarified butter
• 3 large egg yolks

In a small saucepan, heat the butter until it just begins to bubble. In a blender, combine the egg yolks, lemon juice, and mustard and blend until the mixture is foamy. With the machine running, gradually add the clarified butter in a thin stream. Season to taste with salt and pepper.