|Lemon juice||2 Tablespoon|
|Cayenne pepper||1 Dash|
|Butter||1⁄2 Cup (8 tbs)|
Mix egg yolks, lemon juice, and cayenne pepper in a blender.
Turn blender on and off, quickly, while blender is covered.
Heat butter, or margarine, until it is melted and almost boiling.
Turn blender to High Speed and add melted butter slowly, blending until sauce is thick and all butter has been added; about 30 seconds.
Pour sauce into a container and heat over warm, not hot, water until ready to serve.
Hollandaise sauce may be refrigerated or frozen and rewarmed for later use.