Instructions

1. Create double boiler with heat-proof bowl over gently simmering water (bowl should not touch water).
2. Add egg yolks and water to bowl.
3. Whisk constantly for 3-4 minutes until thick and pale.
4. Meanwhile, heat butter until melted and foamy.
5. Slowly drizzle warm butter into yolk mixture while whisking constantly.
6. Continue whisking until thick, creamy, and pale (3-4 minutes total).
7. Remove from heat.
8. Whisk in lemon juice.
9. Season with salt and cayenne pepper.
10. Serve immediately over Eggs Benedict or asparagus.