4 large egg yolks
1 Tbs fresh lemon juice
1 Tbs water
pinch of cayenne pepper
1/2 pound (2 sticks) unsalted butter
Freshly ground pepper
- Place the egg yolks, lemon juice, and cayenne in the blender and blend thoroughly for about 10 seconds.
- Melt butter until bubbling.
- With the blender on, slowly pour the hot butter into the egg mixture. Blend until thickened. Season with salt and pepper to taste. Add more lemon juice 1 tsp at a time is desired. Serve immediately or keep in a warm water bath until needed. If you refrigerate left overs, reheat in a warm water bath while gently stirring.
Serve with vegetables, chicken, or fish.
Too thick? Add an additional tablespoon of warm water or lemon juice.