"It’s so stable, you can even refrigerate it and reheat it in the microwave...."
INGREDIENTS
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4 tablespoons (1/2 stick) unsalted butter
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2 large egg yolks
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1/2 medium lemon
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1/4 cup heavy cream or half-and-half
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1/2 teaspoon Dijon mustard
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1 tablespoon A1 steak sauce (optional, for béarnaise)
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Kosher salt