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2 egg yolks
2 Tbsp. water
1/2 c. unsalted butter, melted and clarified
lemon juice to taste
cayenne pepper

In double boiler, whisk egg yolks and water until thick, heating
slightly. Add butter to mixture a little at a time, whisking
constantly on low heat. Check the bottom of the pot to keep it
from getting too hot and separating the eggs. Add lemon juice to
taste and whisk until the sauce is somewhat thick. After pouring
over vegetables or eggs, sprinkle cayenne pepper on top for color
and flavor.

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