- 3 large egg yolks
- 12 ounces unsalted butter, clarified
- 2 tsp. lemon juice, fresh-squeezed
- 1/8 tsp. cayenne pepper
- 1 Tbsp. tepid water
Pour water into base of double boiler, bring to a boil, and reduce temperature to a simmer. Place egg yolks and tepid water into top bowl of double boiler. Place top bowl over simmering water. With a balloon whisk, briskly whisk egg yolk and water mixture over low heat until ribbon stage is reached (about 5-7 minutes). Slowly add clarified butter while whisking. Add fresh-squeezed lemon juice and cayenne pepper. Add a few more drops of water if too thick.