Yields 1 cup (about 4 servings of Eggs Benedicts, two portions per person)
4 large egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, melted
Pinch of cayenne pepper
Pinch of salt
1. Place the egg yolks and lemon juice into the bowl of a heatproof bowl (stainless steel or glass). Vigorously whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume, about 1 minute.
2. Place the bowl over a saucepan filled with barely simmering water, making sure the bottom of the bowl never touches the hot water. Continue to whisk rapidly; don’t let the eggs get too hot, or they will scramble.
3. Slowly drizzle in the melted butter while whisking constantly (I melted my butter in a liquid measuring cup to make this easier), and continue to whisk until the mixture is thickened and doubled in volume.
4. Remove from the heat, and whisk in the cayenne pepper and the salt. If the sauce gets too thick, whisk in a few drops of warm water until it gets to the consistency that you like. Use immediately, or cover and place in a warm spot until ready to use.
Recipe source: Tyler Florence