Hollandaise

From Michelle Girard at the Eugene Hilton

• 6 egg yolks
• 1 lb unsalted butter, clarified
• Squeeze of lemon juice
• Pinch of cayenne
• Pinch of salt

Vigorously whisk the egg yolk and lemon juice together in a stainless steel bowl until the mixture is thickening and doubled in volume. Place the bowl over a saucepan containing barely simmering water (about 200*F). Water should not touch the bottom of the bowl, if the eggs get too host they will scramble. Slowly drizzle in the butter and continue to whisk until the sauce is thickened and doubled in volume.Remove from heat, whisk in cayenne and salt.