- 4 egg yolks
- 2 tablespoons fresh lemon and lime juice
- 1 tablespoon water
- 1/8 teaspoon salt
- 1 pinch cayenne pepper
- 2 pinches freshly-ground white pepper
- 16 tablespoons unsalted butter - (2 sticks) melted
In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.
This recipe yields 2 cups.