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• 4 oz. pasteurized egg yolks
• 1 tbsp lemon juice
• Pinch cayenne
• 1 cup unsalted butter (melted)
• Salt and white pepper (to taste)
• Water (as needed)
1. Blend egg yolks, lemon juice and cayenne. Blend on low speed until yolks thicken.
2. With blender running, slowly add melted butter to emulsify yolks and butter.
3. If mixture becomes too thick, add water as needed.
4. Season with salt and white pepper.