Hollandaise
Yield: 12 floz

a/n	Water (about 2 T)
2 ea	Egg yolks
1 lb	Butter, clarified and warm
tt	Lemon juice
tt	salt
pinch	Cayenne pepper

1. Bring a pot of water to a boil
2. While water is coming to a boil, whisk together well - water, lemon juice, salt, cayenne and egg yolks.
3. When pot is boiling, turn off heat and put bowl containing egg yolk mixture on top.  Whisk mixture vigorously until it is somewhat thickened.
4. Dump out hot water and put bowl containing egg yolk mixture back on pot.
5. Immediately begin whisking in clarified butter, very slowly at first.
6. When emulsion is started, butter can be added faster
7. Keep adding butter until sauce is proper consistency.  The finished sauce should be light and velvety, not mayonnaise-like.
8. Season sauce with lemon juice and salt as needed.
9. Keep sauce warm until service.