3 large egg yolks 1-1/2 Tablespoon cold water 1/2 cup warm clarified butter Dash of cayenne pepper Salt and white pepper to taste Lemon juice to taste
Place the egg yolks and 1-1/2 tablespoons water in the top of a double boiler. Off the heat, whisk the eggs until they are light and frothy. Place the double boiler over barely simmering water and whisk the eggs, continuously, until thickened, about 2-4 minutes. Be careful not to let the eggs get to hot or they will scramble. Remove the pan from over the water and whisk to slightly cool the mixture. Whisking constantly, add the warm clarified butter in a steady stream. Adjust seasonings to taste with cayenne pepper, lemon juice, salt and white pepper. Serve immediately or keep the sauce warm for up to 30 minutes by placing it in a bowl of warm (not hot) water.