2 whole large eggs
1 Tablespoon water
1 Tablespoon lemon juice (more if using Meyer’s lemons)
½ cup (1 cube) unsalted butter, room temperature
pinch of cayenne (optional)
a few drops of Rain’s Choice pure Vanilla Extract
Freshly ground pepper
In a medium saucepan, whisk eggs with 1 tablespoon water until light and frothy. Put heat on low. Continuing to whisk, add lemon juice. Raise heat just slightly and begin adding butter, 1 tablespoon at a time. As it incorporates you can add more at a time, continuing to whisk briskly, until mixture thickens. Remove from heat and add cayenne if using and a few drops of vanilla, and taste to adjust lemon juice, and whisk well to incorporate. Use right away, or allow to rest until needed.