1stickbutter, unsalted (8 tablespoons); room temperature; cut into cubes
4eggyolks, large or extra large (See recipe notes)
1cupwater, boiling
1cupwater, not boiling; but very hot
1teaspoonlemon juice, fresh
2teaspoonswhite vinegar
½teaspooncayenne pepper
salt and pepperto taste
Instructions
Prep
Allow butter to soften a big at room temperature
1 stick butter
Separate eggs; reserve yolks in a bowl; set aside
4 egg yolks
In a medium saucepan, bring 1 cup of water to boil (212ºF); you'll use 1/3 cup of this later
1 cup water
Make the Sauce
Set up a double boiler: In a second saucepan, add 1 cup of water on medium heat until water is hot but not boiling; turn the heat to low
1 cup water
Place glass or ceramic bowl over saucepan (don't let the bowl touch the water);
Add butter and egg yolks to glass/ceramic bowl; whisk continuously, 8-10 minutes, until sauce begins to thicken; sauce temperature should be around 160ºF
1 stick butter, 4 egg yolks
Once sauce is thickened, drizzle in ⅓ cup of the boiling water; whisk until combined
Remove saucepan and bowl from the heat; add vinegar, lemon and cayenne; salt and pepper to taste
1 teaspoon lemon juice, 2 teaspoons white vinegar, ½ teaspoon cayenne pepper, salt and pepper
Serve immediately or refrigerate for later use
Notes
Use unsalted or salted butter; just taste before you add more saltSeparate the eggs while they're cold, then allow the whites and yolks to come to room temperatureUse a wire whisk to combine the ingredients; the sauce is done when it reaches 160ºFAdd vinegar and lemon to the glass double boiler OFF HEAT