Clarify the butter in a small bowl.

Let it melt slowly. Decant the butter when clarified. Keep warm.

Put the egg yolks in a skillet, with 1 tablespoon water for each. Whisk energetically, forming eights in the pot, over a slow and increasing heat. Cooking must be done around 65°C (149°F) to obtain a sabayon (preferably use a copper or inox pan).

Take away from heat when creamy (each turn of the whisk must let you see the bottom of the pot). If the yolks become too thick while cooking, add a bit of water.

Away from the heat, slowly combine the clarified butter with the egg yolks, using a small whisk. Add the lemon juice at last.

Season with salt and a dash of Cayenne pepper. Keep warm, but not in a bain marie.