Ingredients:
5 large egg yolks
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 pound unsalted butter, at room temperature, cut into tablespoon-size chunks
1 pinch cayenne
Instructions:
Put the egg yolks, lemon juice, and salt in a stainless steel, enamel, or other non corrosive bowl over simmering water and whisk until foamy; continue to whisk until the yolks thicken and increase in volume like a sabayon. Remove from the heat and whisk in the butter one piece at a time. After the first 2 pieces of butter, return the sauce to the water and continue wisking in the butter. If you think the eggs are getting too hot, remove the bowl from the water and let them cool a bit. After all the butter has been added, remove the sauce from the heat and season with the cayenne. Check to see if it needs more salt or lemon.
Notes:
Celebrity recipe
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