Serve over Breakfast Seafood Crepes.

Ingredients

3 egg yolks

1 Tablespoon warm lemon juice

1 Tablespoon boiling-hot water

Pinch of cayenne pepper

Pinch of salt

1/2 cup clarified butter

Warm eggs by placing entire egg in a bowl of hot tap water for several minutes before separating. Process yolks in a blender. Add warm lemon juice and boiling-hot water, cayenne pepper, and salt to egg yolks. Cover blender and process on high for 3 seconds. Heat butter to bubbling stage (do not brown). In a steady stream, slowly add clarified butter (if not using clarified butter, do not include sediment) to egg yolks. Serve sauce at once or keep warm by setting blender in a pan of very warm but not boiling water.

Note: Sauce freezes well.

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