Ingredients:

  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 cup unsalted butter
  • 1 pinch cayenne pepper

Instructions:

  1. Melt the unsalted butter in a saucepan over medium heat until bubbling and shimmering (about 175°F/80°C).
  2. Place the 3 egg yolks, 1 tbsp lemon juice, and a pinch of salt into the blender.
  3. Blend on medium high for 20-30 seconds until the mixture is pale yellow and slightly frothy.
  4. Turn the blender to its lowest setting.
  5. Slowly drizzle in the hot butter in a thin, steady stream until a thick, velvety cream forms.
  6. Pulse in the pinch of cayenne pepper.
  7. Taste for acidity.
  8. Whisk in an extra teaspoon of fresh lemon juice if it feels too heavy.