Cooking Directions
Place egg yolks and water in a small work bowl and whisk together. Place the bowl over a pot of water at a low simmer, making sure the bottom of the bowl does not touch the simmering water.
Using a whisk (or hand blender), whip the egg yolk mixture until it thickens and becomes stiff and airy. This is called a "Sabayon". Be careful not to scramble the eggs (add iced water to save).
Remove the mixture from the heat. Add the warm (not hot) clarified butter in a slow, steady stream, whisking constantly. Go slowly at first to start the emulsion. The sauce may break if the butter is added too quickly.
If the sauce gets too thick, carefully thin it with warm water to achieve the proper consistency. Season to taste with salt, cayenne pepper and lemon juice.
Keep warm in a hot water bath until ready for service (over a low simmering pot of water).
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