- 5 minutes
- 5 mintues
- Add the egg yolks and lemon juice to a metal bowl or double boiler pan and rapidly whisk until the mixture is thickened and has doubled in volume. Place the metal container over a saucepan barely simmering water, making sure the water doesn't touch the bottom of the bowl so the yolks do not scramble.
- Slowly drizzle in the melted butter and continue whisking until the sauce is thickened and has doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use.