Ingredients

• 3½oz/90g butter
• 2 egg yolks, size 3
• 1 tbsp lemon juice
• Pinch cayenne pepper

Method

1. Put butter in a microproof jug and cook for 1½-2 min until melted.
2. Whisk egg yolks, lemon juice, cayenne pepper and seasoning together.
3. Gradually beat butter into egg yolk mixture. Cook sauce on Medium/50% for 30-45 seconds until slightly thickened, beating every 15 seconds. Take care not to boil as sauce will curdle. Serve hot or cold with salmon, French beans and new potatoes.

Notes