Choron Sauce - cooking recipe

Ingredients

4 egg yolks
3 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/8 teaspoon cayenne pepper
1 teaspoon louisiana hot sauce
2 teaspoons tomato paste
1 cup unsalted butter, melted
1/2 teaspoon kosher salt
1 teaspoon fresh thyme (optional)

Preparation

Into a blender add egg yolks, lemon juice, lemon zest, cayenne pepper, hot sauce, kosher salt and tomato paste. Blend until color turns a nice pale orange color (about 1 minute or so).
Turn blender on highest setting and very slowly drizzle butter into mixture until it begins to get think (about 30 seconds).
Place sauce into a double boiler. Stir in the thyme (if you wish to add thyme) while heating through before serving .