Ingredients:

• 2 egg yolks
• 1 tsp water
• 1/2 lemon, juiced.
• 3+ Tbsp cold butter

Instructions:

• Whisk egg yolk, water, and lemon juice in heavy-bottomed pan or shallowish pot.
• Put on low-medium heat and stir continuous until thickened and pale. Once a spatula/whisk run along the bottom of the pan leaves a gap that closes slowly it is ready. DO NOT COOK TOO QUICKLY, it will curdle.
• Add cold butter in small chunks, whisking continuously to emulsify, until desired consistency is reached.
• Season with salt and cayenne, optionally white pepper and herbs.