Ingredients:

  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter
  • 1/4 teaspoon fine sea salt
  • 1 pinch cayenne pepper
  • 1 teaspoon warm water

Instructions:

  1. Place the 3 egg yolks, 1 tablespoon lemon juice, 1/4 teaspoon sea salt, and a pinch of cayenne pepper into the blender.
  2. Pulse the mixture for 5-10 seconds until it is pale yellow and slightly frothy.
  3. In a small saucepan over medium heat, melt the 1/2 cup unsalted butter until it is bubbling and reaching 175°F.
  4. Turn the blender on its lowest constant setting.
  5. Slowly drizzle the hot butter through the hole in the blender lid in a thin, steady stream about the width of a toothpick.
  6. Continue drizzling for about 60 seconds until the sauce visibly thickens and becomes glossy.
  7. If the sauce is too thick to pour, add 1 teaspoon of warm water and pulse briefly.
  8. Give it a quick taste and add another tiny pinch of salt or a drop of lemon if needed.
  9. Serve immediately. Pour the sauce over your dish until every crevice is filled with gol