====== Hollandaise Sauce ======

Traditionally used over poached eggs and ham for Eggs Benedict.

==== Ingredients ====

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

==== Directions ====

  - Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. 
  - Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. 
  - Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 
  - Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  -  Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. 
  - If the sauce gets too thick, whisk in a few drops of warm water before serving.