4 Egg Yolks
1 Tbsp. Lemon Juice
1/2 Cup Butter, Melted
A Pinch of Cayenne Pepper
Use a metal bowl that can rest on a pot or the top of a double boiler.
Whisk the egg yolks and the lemon juice until they are a bit foamy and have a greater volume.
Bring a small amount of water in a pot to a slow boil. Place your bowl over top.
Make sure you dont let the water touch the bottom of the bowl and dont let it get too hot or you will end up with scrambled eggs!
Drizzle in melted butter.
Whisk until the sauce thickens.
Remove from heat and add cayenne pepper.
Cover and keep warm until ready to serve.
If it thickens too much while sitting just add a few drops of warm water.
This is wonderful over poached eggs and toast!
We ate it 2 days in a row after I found the recipe.
Tip: Save the egg whites and add them to whatever type of egg you are making!
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