3 egg yolks
1 tbsp cream
250g unsalted butter (i used only 1/2), diced
1 tbsp lemon juice or white wine vinegar
1/2 tsp salt
dash of cayenne pepper
1. place egg yolks and cream in double boiler or set the bowl over a pot of barely simmering water and whisk lightly with a wire whisk until the yolks are thickened with the consistency of cream.
2. add the butter bit by bit and stir until well corporated.
3. add the lemon juice or vinegar a drop at a time and remove from heat. add in salt & cayenne pepper.