Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1779 (97%)|
|Amt Per Serving||% DV|
|Total Fat 197.7g||264 %|
|Saturated Fat 121.4g||607 %|
|Monounsaturated Fat 53.7g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 1117mg||344 %|
|Sodium 4800.6mg||166 %|
|Potassium 369.9mg||10 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10g|
|Protein 13.1g||19 %|
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Calories per serving: 1827
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