A quick and easy banting version of the classic hollandaise sauce.
Lusciously rich, lemony and smooth.
- Make sure that the lemon juice is freshly squeezed and melt the butter.
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, and whisk in the cayenne pepper and the salt.