Cooks' Note
If you have time, the longer version is somewhat more pleasing to the palate.
Recipe information
Yield
makes about 1 cup
Ingredients
1 stick butter
4 egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Pinch of cayenne pepper
Preparation
Heat the butter just until bubbly in a small pan over medium-low heat. Meanwhile, combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Turn the machine on and add the butter in a slow, steady stream until incorporated and thickened.
