- 1 large egg yolk
- 1 1/2 teaspoons freshly squeezed lemon juice
- Pinch cayenne pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon kosher salt
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
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