Ingredients
- 10 tablespoons unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
Instructions
- Melt the butter in a small pot over low heat, ensuring it does not boil to preserve the moisture.
- Combine the egg yolks, lemon juice, salt, and optional cayenne in a blender. Blend for 30 seconds, until the mixture lightens in color.
- With the blender on low speed, slowly add the melted butter in a steady stream until fully incorporated.
- Taste and adjust seasoning with additional salt or lemon juice if needed. For a thinner sauce, add a little warm water and pulse to combine. Serve the sauce warm, within 30 minutes.
