How to Make It
Melt the butter however you find most convenient. Hold it warm.
Fill a small saucepan 3/4 full with water. Bring to a steady simmer.
In a stainless steel bowl, whisk the eggs together with the lemon juice and salt.
Place the bowl over the simmering water (the bowl shouldn't touch the water) to make a double boiler, and whisk constantly, adding 3/4 cup of hot water a few tablespoons at a time, until the eggs have thickened into a ribbony, lemon-yellow, creamy, uniform mixture.
Turn off the heat and slowly whisk in the butter, adding it a tablespoonful at a time.
Add the red pepper.
Cooking Light Mad Delicious