Ingredients:
2 sticks butter
3 eggs
3 – 6 TBS. lemon juice
cayenne pepper to taste
¼ teaspoon salt
Preparation:
In a small saucepan, melt the butter until sizzling. But don’t let it burn!
While the butter melts, separate the yolks from the egg whites. Place the yolks in a blender.
Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one to two lemons (3 to 6 tablespoons). Check the blender to make sure the sauce is still fairly thin and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again. Add the salt and give it another, quick whirl.
Add a generous shake of cayenne pepper. It takes a lot before the sauce gets too spicy, so don’t be shy with it!
