3/4 cup butter
3 egg yolks
Tbsp fresh lemon juice
Pinch of cayenne (1/4 tsp)
1 tsp kosher salt
1-2 oz water

- On medium heat melt butter to very light simmer, place in a pourable vessel
- Separate egg yolks from whites
- In a blender place the egg yolks, lemon juice, salt and cayenne. Pulse a few
times to combine
- On low speed slowly incorporate the hot melted butter
- Add enough water to achieve desired consistency
- Adjust seasoning if necessary

Yield approx. 1 cup