3 egg yolks
1/2 tablespoon lemon juice
dash of cayenne pepper
10 tablespoons salted butter
Melt the butter slowly in a pot, but do not boil – it needs to keep all the moisture in.
Put the yolks, lemon juice, and pepper into the blender and blend for about 20-30 seconds. If possible, turn down the speed on the blender for the rest – mine couldn’t, and worked out just fine.
Add the butter by slowly drizzling it in while still blending.
I had to thin mine considerably with warm water (about 2 tablespoons) and it was still very thick.
Mine also came out very yellow because I used free-range eggs with the dark yolks.
We used it within minutes, but they say it will hold for an hour.
After I poached our eggs, I held the sauce over the steaming water and stirred it a while to cook, but the reasoning is that the heat of the blender also cooks it a bit.
It was a super simple and very delicious way around such a technically challenging sauce. I’ll make it again, for sure.
Prepared, tried and tested by: Corlea Smit