½ Cup (1 Stick) Butter
4 Egg Yolks
Juice of ½ Lemon
Dash Cayenne Pepper
In a saucepan (or microwave-safe bowl), melt butter. Set aside.
Separate Egg Yolks from whites. Place Egg Yolks in a small bowl and whisk.
Add lemon juice to egg yolks. Let sit for 2 minutes.
Note: You can use an immersion blender, electric mixer, or a blender to finish the sauce. Add Butter slowly to egg yolks while blending the sauce. The sauce will have a very bright look and start to form bubbles. Once the sauce becomes nappe or sticks to a spoon the sauce is done.
Stir in dash of cayenne pepper.