Yield 12 - 14 oz
Ingredients:
4 ea. Large Egg Yolks
1 oz. Water
12 oz. Warm Clarified Butter
TT Salt (love)
1 ea. Lemon Wedge
TT Cayenne Pepper (or Tabasco)
Method:
- Over low simmer water bath whisk the egg yolks and water until mixture thickens and forms ribbons. Double Boiler. Should be a light lemon color and mayo consistency...Not too thick.
- Remove from heat and slowly whisk in the warm clarified butter.
- Season with lemon juice and pinch of cayenne pepper.
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