- 3 egg yolks
- 1 tablespoon [15 mL] lemon juice
- 1/4 pound [113 g] butter, melted
- 2 tablespoons [30 mL] boiling water
- Pinch Cayenne pepper
- Salt, to taste
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- Into the upper part of a double boiler, over hot not boiling water, beat egg yolks until light, using a metal whip.
- Slowly pour in lemon juice and melted butter, whipping,.
- Slowly pour in boiling water, mixing; stir in Cayenne pepper and salt.
- Stir for 1 minute more [sauce should have thickened].
- Serve immediately.
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