Everydaise

1. 1

   Melt the butter however you find most convenient. Hold it warm.

2. 2

   Fill a small saucepan 3/4 full with water. Bring to a steady simmer.

3. 3

   In a stainless steel bowl, whisk the eggs together with the lemon juice and salt.

4. 4

   Place the bowl over the simmering water (the bowl shouldn't touch the water) to make a double boiler, and whisk constantly, adding 3/4 cup of hot water a few tablespoons at a time, until the eggs have thickened into a ribbony, lemon-yellow, creamy, uniform mixture.

5. 5

   Turn off the heat and slowly whisk in the butter, adding it a tablespoonful at a time.

6. 6

   Add the red pepper.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.