Ingredients

• 3 large pasteurized egg yolks
• 1 tbsp fresh lemon juice
• 1 tbsp water
• 1/2 cup (113 g) unsalted butter, melted and kept warm, not hot
• 2 tbsp pasteurized camel milk, gently warmed
• 1/8 tsp cayenne pepper, or less to taste
• 1/4 tsp fine salt, plus more to taste

Method

1. Bring 1 inch of water to a bare simmer in a saucepan. Set a heatproof bowl on top to check that its base does not touch the water, then remove the bowl.
2. In that bowl whisk pasteurized yolks, lemon juice and water until combined. Return it over the barely simmering water and whisk constantly for 3 to 5 minutes until thick and foamy and the whisk leaves trails. Lift the bowl off briefly whenever the eggs thicken too quickly.
3. Remove the bowl from heat and place it on a folded towel. Whisk in warm melted butter a few drops at a time at first; once smooth and emulsified, continue in a thin stream. Do not pour in a pool of butter.
4. Whisk in warm camel milk, 1 tablespoon at a time, until the sauce is pourable but still coats a spoon.
5. Add cayenne and salt, then taste. If overly thick, add another teaspoon of warm milk or water; if it turns oily, stop adding butter and whisk in 1 teaspoon warm water.
6. Serve immediately. This is a gently cooked sauce, so use pasteurized yolks rather than assuming thickening makes ordinary raw eggs safe.