One of the five mother sauces. This sauce is famous for going on top of eggs Benedict. It can also be used to make types of Bernaise sauces.
I warm egg yolks up to room temperature as well as clarified butter. I add a Splash of lemon juice and a dash of paprika and salt. I slowly whisk the clarified butter into the egg yolks. Careful not to separate the better from the egg yolks at the wrong temperature.