150 g Butter, unsalted
85 g Egg yolk
60 g Water
30 g Lemon juice
3 g Salt
0.1 g Cayenne


Combine all the ingredients in a heavy-bottomed saucepan and place it on the Control Freak. Bring the temperature to 167°F/75°C. (We recommend not using the Control Freak’s “probe control” feature for this recipe. However, it may be helpful to use the probe as a simple thermometer.) Use a rubber spatula to periodically scrape the bottom of the pan while it comes to temperature.

Cook at 167°F/75°C degrees for 30 minutes, occasionally scraping the bottom of the pan with a flexible spatula.

Using an immersion blender, puree the contents of the pan until smooth.

The sauce may be held on the Control Freak at 140°F/60°C degrees for several hours, until ready to serve.