Easy version of one of the “Mother Sauces”
12 tbsps unsalted butter (1-1/2 sticks)
4 extra large egg yolks at room temperature
3 tbsps freshly squeezed lemon juice
1-1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 pinches cayenne pepper
Melt the butter in a saucepan. Place the yolk, lemon juice, salt, pepper and cayenne in a blender. Blend for 15 seconds. With the blender still on, pour in the hot melted butter and blend for about 30 seconds. Sauce should be thick.
If you make the sauce ahead of time, you can add 1 tbsps hot tap water and blend for a few seconds until sauce gets creamy.