1. Gently melt the butter in a pot. Don’t let it boil; you want to keep the moisture.
2. Add the egg yolks, lemon juice, and cayenne to your blender.
3. Blend for 20–30 seconds.
4. While blending, slowly pour in the warm melted butter. (If your blender can’t change speed, no big deal, it still works great.)
5. If the sauce is too thick, add a little warm water, starting with 1 to 2 tablespoons.

Notes:

• Free-range eggs make the sauce extra golden.
• You can keep the sauce warm for up to an hour.
• Want it hotter? Hold it over the steam and stir gently, it’ll thicken a bit more.

Why you’ll love it:

It’s smooth, rich, and buttery with a tangy kick—and no need to whisk over a stove. Perfect on eggs, veggies, or whatever needs a fancy finish. Once you try it, you’ll never go back to the stove top method.