12 large egg yolk
1 oz. freshly squeezed lemon juice
Pinch cayenne pepper
8 tablespoons unsalted butter (1 stick) - melted
1 teaspoon kosher salt
Set up a double boiler with a Sauce Pan with 2” of water and a glass bowl larger than the pan.
Bring water to a simmering boil. Place the bowl over the boiling water. Add the eggs and begin to whisk. When eggs begin to lighten in color and thicken, add the lemon juice. Whisk continuously. Add the butter 1 oz. at a time until the sauce reaches a silky and smooth consistency. Season with salt to taste.
Remove from heat. To reheat, put over boiling water again and whisk until consistency is achieved. A teaspoon or two of warm water may be needed to loosen the sauce.