- ½ cup butter
- 2 egg yolks
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- few grains cayenne pepper
Melt butter in a double boiler over simmering water.
Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice.
Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.
This is great over Asparagus and Eggs.