Course: Breakfast & Brunch, Main Courses, Salads & Dressings
Ingredients
3/4CupUnsalted Butter
4Extra Large Egg Yolk (room temperature)
3TblFreshly Squeezed Lemon Juice
2PinchesCayenne Pepper
1.5tspKosher Salt
3/4tspFreshly Ground Pepper
Instructions
Melt the butter in a small saucepan. Place the egg yolks, lemon juice, kosher salt, freshly ground pepper and cayenne in the jar of a blender. Blend for 15 seconds.
With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds until the sauce is thick.
You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot water and blend for a few seconds before serving.