3 large egg yolks
1 1/2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 cup butter
1/8 teaspoon salt
1/8 teaspoon black ground pepper
In a blender, process egg yolks, lemon juice, and cayenne pepper for 3 to 5 seconds on high.
Melt butter; add 2 tablespoons of the melted butter to the egg mixture. Turn the blender on while slowly adding the remaining melted butter, salt, and pepper. Blend for 25 to 35 seconds, or until smooth and creamy. Pour into a saucepan and heat on very low heat for 5 to 10 minutes.
Serve as soon as possible.
Makes about 1 cup.