- 5 egg yolks
- 1 tbsp water
- 1/4 cup of fresh lemon juice (use less lemon juice if you don't want it too tart)
- 1/2 tsp salt
- Scant pinch of cayenne
- 2 1/2 sticks of butter, melted
Whisk the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed. Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl.
Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble.
Slowly pour in the melted butter and continue to whisk until the sauce is thick.
Remove from heat and whisk in the salt and cayenne.
Cover and place in a warm spot until ready to use for the asparagus.
If the sauce gets too thick, whisk in a few drops of warm water before serving.
Note: Omit the salt if you use salted butter