Brown Butter Mayonaise

Goes well with asparagus and steak!


  • Fresh asparagus or green beans, trimmed
  • 1 cup butter
  • 4 egg yolks
  • 1 tbsp Dijon mustard
  • 1 fresh lemon, juiced
  • Salt and pepper to taste


  1. Melt butter in a heavy saucepan over low heat, swirling pan occasionally, until the butter is a rich brown. This takes a few minutes.
  2. Combine yolks, mustard, and lemon juice in a food processor or blender.
  3. With the machine running, gradually add butter in a slow steady stream.
  4. Season with salt and pepper.


Cook vegetables in beef broth or water for 5 minutes or until just tender. Serve with sauce immediately.


Thanks to Pam Alloway for the recipe!

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