Ingredients

• 10 tbsp. unsalted butter
• 3 large egg yolks
• 1 tbsp. lemon juice
• 1/2 tsp. salt (if using salted butter leave this out)
• 1/8 teaspoon cayenne (optional)

Preparation

1. Melt your butter in a small pot over low heat. Don’t let the butter boil. You want it warm but not so warm that the moisture steams off.
2. Blend your egg yolks, lemon juice, salt, and cayenne on medium speed for 30-45 seconds.
3. While blending on slow speed drizzle your melted butter into the egg yolk mixture. It’s important to do this slowly. Adding your butter to quickly may cause it to separate and not emulsify. Continue to blend for another 15 seconds.
4. Adjust to taste and set to the side somewhere warm until ready to use. Try to use it within an hour.

Notes

1. If you want more tang try adding a little extra lemon juice.
2. To thin your sauce try adding a little warm water and blending briefly.
3. If you want to thicken your sauce try warming it on the stove over low heat and wisking constantly.