How to make it
5 steps. Take it one step at a time.
Melt the butter in a small saucepan
Melt the butter in a small saucepan over low heat or in the microwave until completely liquid but not boiling.
Whisk together the egg yolks and lemon juice
In a heat-proof glass or stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture becomes pale and slightly thickened.
Place the bowl over a saucepan containing barely simmering water
Place the bowl over a saucepan containing barely simmering water (double boiler). Ensure the bottom of the bowl does not touch the water. Whisk the yolk mixture constantly for about 3-5 minutes until it thickens further and coats the back of a spoon.
5 minVery slowly drizzle the melted butter
Very slowly drizzle the melted butter into the egg mixture while whisking vigorously and continuously. Start with a drop-by-drop pace until the emulsion forms, then you can pour in a thin, steady stream.
Remove from heat
Remove from heat. Whisk in the salt and cayenne pepper. Serve immediately while warm.
A little kitchen wisdom
Ensure the water in your double boiler is simmering, not boiling, to avoid scrambling the eggs. If the sauce begins to break or get too thick, whisk in a teaspoon of warm water.
