Hollandaise Sauce

Ingredients:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne pepper
Pinch salt

Directions:

1. melt butter in a small saucepan on low heat.
2. Whisk egg yolk and lemon juice into butter.
3. add cheyene pepper and salt
4. allow to thicken slightly
5. serve

**NOTE** Do not allow the egg to get to hot or it will begin to scramble. For best results use low heat, and keep the mixuture moving.