*If you are worried about consuming a dish with raw egg yolks, coddle the eggs which brings the internal temperature up high enough to kill any bacteria but not high enough to cook the egg. You may need to start with ten eggs to yield ½ cup of coddled egg yolks since some of the yolk may contract slightly during the coddling process.

Place butter into a small sauce pan and slowly melt. Keep hot but not bubbling.

Place the egg yolks into a blender and blend on medium for 30 seconds.

Add two tablespoons of lemon juice, salt, pepper and cayenne and beat for 30 more seconds.

With the blender running on low, very slowly drizzle in all of the butter including any fat that separates in the pan. Then blend on medium for 30 seconds.

Taste and add as much lemon juice as needed. We used a total of three tablespoons in ours until we were satisfied with the level of tartness.

Add more seasoning if needed, we added a pinch more salt.

Scrape into a glass pitcher and keep the pitcher sitting in a pan with some hot, not boiling, water to stay warm.

If the mixture cools before serving, only reheat using the hot water method. If you try to heat too quickly over direct heat or the microwave, it will curdle.

Serve immediately over eggs, asparagus, salmon, broccoli, and more.