4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

In a stainless steel bowl, whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume.  Place the bowl over a saucepan containing slow simmering water.  The water should not touch the bottom of the bowl.  Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.  Remove from heat, whisk in cayenne and salt.  Cover and place in a warm spot until ready to use.  If the sauce gets too thick, whisk in a few drops of warm water before serving.



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