• Prep Time: 10 minutes
  • Cook Time: 5 minutes

Number of servings


  • 10 ounces unsalted butter, cubed
  • 2 egg yolks
  • 4 tablespoons freshly squeezed Sunkist® lemon juice
  • 1 one Sunkist® lemon, zest
  • .5 teaspoon kosher salt
  • .25 teaspoon white pepper
  • .125 teaspoon ground cayenne pepper
  • Assorted vegetables and bread cubes for serving


  1. In a medium sauté pan, add butter cubes and melt over medium heat. Increase heat to medium high and cook until butter foams and sizzles, stirring often.
  2. When sizzling subsides and you notice light browning when foam is pushed aside, turn heat off and transfer to a heatproof spouted measuring cup or something you can easily pour from.
  3. Make sure to get all of the browned butter bits as they will add tons of flavor to the sauce.
  4. Add egg yolks, lemon juice, and seasonings to blender. Place lid on blender and remove the center cap.
  5. With blender running, very slowly drizzle in hot brown butter (if it has cooled simply reheat on stove or in microwave before proceeding with recipe).
  6. Increase blender speed once you have added about ½ of brown butter and continue drizzling and blending until you have a thick sauce. If sauce is too thick add a bit more lemon juice or water to thin.
  7. Zest lemon directly into blender and give one final blend. Transfer to serving container and top with extra zest. Serve with crudités, bread cubes, pretzel bites, etc.