Ingredients

• 3 egg yolks

• 3 tablespoons lemon juice

• ½ cup melted butter

• ¼ teaspoon cayenne pepper

• Pinch of salt

Directions

1. Prepare the double boiler: Fill a saucepan with about an inch of water and bring to a gentle simmer over medium heat.

2. Whisk the base: In a heatproof glass bowl that fits snugly over the pan, whisk together the egg yolks and lemon juice for 1–2 minutes until slightly thickened and emulsified.

3. Set over the simmering water: Place the bowl over the saucepan, ensuring the bottom doesn’t touch the water. Stir constantly as the mixture gently warms.

4. Add butter slowly: Gradually whisk in the melted butter, a few tablespoons at a time, allowing each addition to incorporate before adding more. Keep the temperature around 120°F to prevent curdling—remove the bowl occasionally if it gets too hot.

5. Season: Once thick, smooth, and glossy, stir in a pinch of salt and the cayenne pepper.

6. Serve immediately, or keep warm covered with foil.

   • If the sauce sits and begins to thicken too much, whisk in 1 tablespoon of boiling water to reconstitute before serving.