Prep time: 30 minutes

Ingredients:

6 egg yolks, room temperature

1 cup melted, unsalted butter

1 teaspoon fresh lemon juice

½ teaspoon Kosher salt

½ teaspoon fresh cracked black pepper

Pinch cayenne

Directions:

Put 6 egg yolks in a medium sized metal bowl.  Beat the eggs slightly, set aside.

Place a pot on the stove with three inches of water in it- turn the heat on low.  Once the water in the pot begins to steam slightly, place the bowl with the 6 egg yolks on top and begin beating them with a whisk.

Continue beating the eggs until the volume doubles- approximately 5 minutes.

Slowly drizzle the melted butter into the whipped eggs, continuing until all of the butter is gone, and an emulsion forms.

Turn the heat off, but leave the bowl on the pot.

Add the lemon juice, salt, pepper and cayenne.

Remove the bowl from the heat, and store in a warm place until using.