Ingredients
- 1 cup Odell's clarified butter
- 4 egg yolks
- pinch cayenne pepper
- 3-4 tablespoons lemon juice
- 1/2 cup hot water, to thin sauce as desired
- Salt & pepper to taste
Preparation
Step 1
In a microwave safe container or a small saucepan on stove top, heat Odell's clarified butter until hot (110 to 120 degrees F). If the butter is too hot it will cook the egg yolks and not blend with them.
In a blender combine yolks, cayenne pepper and 2 tablespoons lemon juice and blend on high speed for several seconds. Eggs should start to turn a pale yellow. While the blender is running, remove center cap of lid or carefully remove the entire lid.
Pour hot Odell's clarified butter in a thin stream into egg mixture. Continue to blend until sauce starts to thicken. Add one tablespoon of hot water at a tie to reach a desired creamy consistency. It may not be necessary to use the entire 1/2 cup of hot water.
Taste and adjust the seasoning with remaining lemon juice, salt and pepper. Blend to incorporate.