Steps:
- Beat the egg yolks in a bowl until light and foamy (with an electric mixer, about a minute; by hand, 2 or 3). Slowly add the lemon juice, still beating. Gradually add the stock, still beating, followed by the cayenne.
- Transfer to a small saucepan and place over low heat. Cook, stirring, until the mixture thickens slightly (it will not be super thick) and is hot, just a few minutes. Do not boil. Taste and adjust the seasoning, then use immediately.
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