Recipe courtesy of Bobby Flay
Print
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon ground bay leaves
  • 2 1/2 teaspoons celery salt
  • 1 1/2 teaspoons dry mustard
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 3 large egg yolks, lightly beaten
  • 1 1/2 sticks unsalted butter, melted until foamy
  • 1 teaspoon kosher salt

Directions

Stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl.

Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.

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