- 4 egg yolks
- 1 cup (240g) unsalted butter
- 1 Tbsp (14g) lemon juice
- Pinch of cayenne pepper
- Kosher salt to taste
Share recipe
Ingredients
Directions
- In a large mixing bowl, whisk together egg yolks and lemon juice until the eggs turn pale and double in volume.
- Set egg mixture over a saucepan with water that is just below a boil. Ensure the hot water is not touching the bottom of the bowl.
- Continue to whisk eggs until the mixture begins to thicken and become lighter in color.
- Slowly stream in melted butter until sauce has reached desired consistency. Adding a splash of warm water as necessary to adjust consistency.
- Season sauce with salt to taste and a pinch of cayenne.
.jpg)
