- 3 egg yolks
- 1 lemon juice
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 10 unsalted butter (skip the salt if using salted butter)
Begin by preparing a double boiler, or bain marie, by placing a heatproof bowl or pan on top of a pan containing some water. Make sure that the water in the lower pan doesn't touch the upper pan or bowl. Once the water has come to a boil and the upper pan or bowl is warm, take it off the heat and carry on making the sauce using the residual heat.
Squeeze in the lemon juice and add some cayenne pepper and whisk together. Add the egg yolks and whisk. Melt the butter and add the clarified butter to the pan or bowl gradually. Don't add the white buttermilk which has collected at the bottom of the pan. Whisk together. The sauce will thicken and should form a lovely buttery looking sauce. If the sauce splits and goes into clumps, change the bowl over and put two egg yolks in another bowl. Heat and whisk over a bowl of boiling water and add the split mixture gradually until you reach the consistency you'd like.