1 egg yolk
1 tsp. lemon juice
1 pinch cayenne pepper
1/2 cube butter (frozen)

In a saucepan, mix egg, lemon and cayenne. Place over low heat and add 1/2 cube frozen butter. Pierce the butter with a fork and continuously stir the egg with it. As the frozen butter melts and mixes, it prevents the egg from cooking and separating. Serve when butter is melted and mixture is creamy. Do not try to rush this process.