1) Melt butter
2) Blead mayo, egg yolks, lemon juice, mustard, and cayenne pepper in a food processor for 5 seconds.
3) Add butter and continue blending until mixed.
4) Transfer to a double boiler over simmering water, add grated lemon peel and 3 tablespoons on boiling water, whisk until hot.
5) Add 1 tablespoon of tarragon, mint, and basil minced. Also season with salt and pepper.
6) Pour 2 tablespoons of sauce over each egg.