• 3 egg yolk
  • 1 tablespoon lemon juice
  • 1 tablespoon hot, water
  • 3/4 teaspoon salt
  • 8 ounces butter, chopped
  • 1 pinch cayenne pepper


  1. Place egg yolks, lemon juice, water and salt into blender jug. Secure lid. Dial to MILL. Process for 30 seconds or until pale and creamy.
  2. Meanwhile place butter into a heatproof bowl. Cover with Saran wrap. Microwave on HIGH for 1 – 1 1/2 minutes or until fully melted.
  3. Remove inner measuring cap from lid of blender jug. Dial to MIX.  While motor is running gradually add melted butter in a thin steady stream (this should take about 1 minute) or until sauce is thickened.
  4. Dial to STIR and add in cayenne pepper and process for 3 seconds or until incorporated.
  5. Serve over smoked salmon Eggs Benedict.