- 1/2 cup butter
- 3 egg yolks
- 2 tbsp lemon juice
- 1/4 tsp salt
- dash cayenne optional
In a small bowl or large mug, melt the butter in the microwave.
Separate the eggs and combine the eggs with the lemon juice and salt. Whisk this into the butter and then microwave on half power for about 30 seconds. Whisk. Continue microwaving on half power until it thickens — this will take a total of about a minute, but you’ll want to check it about ever 15-20 seconds and whisk it each time you check it.
I add the dash of cayenne to the top of the mix just as I serve it for a little color. You can add it sooner if you like the flavor cooked all the way through.
* If you don’t own a microwave or are horrified by the thought of using one, you could cook it over a double boiler, but you’d be whisking for a long time and you run the risk of scorching. Here is another trick that is really just as fast: Put the egg yolks, lemon juice, salt and cayenne in a blender. Blend well. Heat the butter to the point where it is bubbling but not browining. Now pulse your blender and then add the hot butter, put the lid back on and blend on high for about 5 or 10 seconds. As long as it is properly thickened and the eggs are cooked, your sauce is done! Keep it warm in the top of a double boiler with warm water in the bottom. You can freeze this sauce and re-heat it later in the top of a double boiler over hot water.