Procedure:
Combine 2 T. lemon juice and 2 T. boiling water. Strain. Put eggyolks in cold doubble boiler. Water in double boiler should not touch bottom of upper pan. Beatwith flat bottomed whisk so they look creamy and lemony. Over medium heat, slowly add melted butter while continously stirring. When all butter has been added, immediately add lemon juice and boiling water mixture (do not povercook once butter been added).
This will make the sauce very thin.
Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of cayenne pepper to taste. Removed from heat immediately. Serves 2.
Ingredients:
- 3 eggyolks
- 2/3 c. melted unsalted butter
- 2 T. lemon juice
- 2 T. boiling water
- cayenne pepper
