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Ingredients
- 7 egg yolks, at room temperature
- 1 cup (225 g) unsalted butter
- Pinch of cayenne pepper
- Salt
- 1 tablespoon fresh lemon juice
Method
- Put the egg yolks into a 1-quart (1-liter) pitcher large enough to contain the head of your hand blender.
- In a small saucepan, melt the butter over low heat and bring to exactly 245F (119C), then remove from the heat.
- As you start blending with the hand blender, carefully but steadily pour the hot butter into the egg yolks, and keep mixing.
- You should obtain a smooth emulsion.
- Season with the cayenne and salt, then mix in the lemon juice.
- Keep at room temperature until serving.
