Never Fail Hollandaise

• 1 cup melted butter
• 4 egg yolks
• 1/2 tsp. salt
• pinch of cayenne
• 2T lemon juice

Gently melt butter and cool to room temp but still keep it as liquid.

Beat egg yolks until thick and pale.

Add salt and cayenne and beat again.

Add cooled butter 1tsp at a time, beating to make sure it's blended before adding the next tsp.

After each 4tsp, add 1tsp lemon juice. Continue slowly until all butter and juice are used.

Cover and refrigerate. Use on your vegetables.