3 egg yolks
2 Tbsp Champagne Vinegar
3 Tbsp cold water
1 cup butter – softened/cut into Tbsp
2 Tbsp lemon juice
pinch cayenne pepper
¼ tsp salt
In a sauce pan bring to a boil and reduce by half – champagne vinegar, 2 Tbsp of water, and salt.
Remove from the heat and add the remaining water. Then over a very low heat , whisk in the yolks – whisk constantly for about 1 minute until thickened, then add the butter one piece at a time, lift the pan to cool occasionally. When all the butter is incorporated remove from the heat and add the lemon juice and cayenne.