Method

1. This delicate - but tasty, sauce need not be difficult to make with just a few professional tips. There are numerous variations, but this is one I find quite simple and reliable.
2. Begin by separating the yolks of four eggs. Preferably, the eggs should be at room temperature. Place yolks in a round bottom stainless steel bowl. Do not use an aluminum bowl. In a small pan heat 2 Tbls. fresh lemon juice. Do not boil. Whip yolks with a wire whisk. Then, gradually whip in warm lemon juice. Melt 1 lb. butter, which should be 130 degrees to 140 degrees, or from warm to hot to touch.
3. Make the mixing bowl stationery by placing it inside another pot while adding the butter. Add butter with small ladle while whipping yolks. Continue whipping and adding butter slowly until it nears thickness of mayonnaise. Add a pinch of cayenne pepper and 1 tsp. salt and taste.
4. The flavor you are looking for is a perfect balance of butter, egg yolk and lemon. If the lemon flavor is not prominent, slightly more lemon may be added.
5. Patience, you will find, is the most important ingredient.