This recipe is amazing and needs to be in every breakfast lovers cookbook! It doesn't involve clarified butter and can be refrigerated and used for up to 5 days after its made. To use after its cooled down just take out the amount you need and bring up to room temp and then use as normal.
You will need a metal bowl, a whisk, and a pot of simmering water that your bowl fits on top of.
7 egg yolks, 1 tablespoon white wine or lemon juice, 1 tablespoon water and a 1/4 pound or 1 stick of butter cubed.
Combine egg yolks, wine or lemon juice and water in your bowl. Place bowl on top of simmering pot of water and whisk until it's on the edge of scrambled eggs. Remove from heat and whisk in cubed butter until combined. Serve or store in fridge for up to 5 days
Hope you enjoy this recipe and as always please leave any feedback or requests in the comments!