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Egg yolks -2
Cayenne pepper - a pinch
Salt and pepper to taste
Lemon juice or white wine vinegar- 1-2 tbsp
Butter - 50-100 gms


  • Put the egg yolks, seasoning and lemon juice or vinegar into the top of the pan in double saucepan.
  • Whisk over hot water until sauce begins to thicken.
  • Add the butter in very small pieces, whisking in each pat and allowing it to melt before adding the next.
  • Do not allow to boil otherwise it will curdle.
  • If too thick, add a little single cream.  
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