Hollandaise Sauce

​4 egg yolks
1 tablespoon lemon juice
½ cup butter, melted
cayenne pepper
salt
 
1. Bring a saucepan with a few inches of water barely to a simmer.
 
2.  Whisk the egg yolks and lemon juice together in a glass or stainless steel bowl until the mixture thickens.  Place the bowl over simmering water, making sure the water does not touch the bottom of the bowl. 
 
3.  Vigorously whisk in melted butter, gradually, as sauce thickens, increases in volume and heats through.  Use a bit of hot water from saucepan to thin to desired consistency.  Season with cayenne and salt.
 
Revised September 2017