¼ teaspoon cayenne pepper
½ teaspoons salt
1 ½ cups clarified butter
Over medium heat, in the top of a double boiler, add egg yolks, cayenne, salt, and ½ of the water. Stir until mixture reaches the consistency of mayonnaise. Remove from heat. Alternating the water and butter, starting with the water, slowly add the remaining hot water and butter, whisking constantly, until gone. Adding more water will thin the sauce, adding more butter will thicken the sauce. The sauce will get thicker the longer it sits. Keep the sauce warm until ready to serve.
1 teaspoon distilled white vinegar
1 English muffin
Softened butter, for spreading on English muffin
1 tablespoon chopped chives