Classic Hollandaise Sauce

 Melt 1/2 cup of butter in a saucepan.

In a blender, combine 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of cayenne.

Blend on low speed for 30 seconds.

Slowly pour in the melted butter while blending.

Continue blending until the sauce thickens.

Season with salt to taste.

If too thick, add a little warm water.

Serve immediately over poached eggs or vegetables.