- 2/3 cup butter
- 3 pasteurized egg yolks
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 tablespoons boiling water
- Melt the butter until evenly melted and begins to steam.
- In a blender, blend the egg yolk with lemon juice, salt and cayenne until pale yellow. Slowly pour the butter and boiling water into the egg mixture with blender on low setting.
- When light and chiffon yellow, adjust seasonings and quickly pour over assembled eggs Benedict.