Hollandaise Sauce

 I know many people are intimidated by the thought of making home made Hollandaise sauce because it seems to have a reputation for being difficult to make. Actually, it's not difficult at all. You just need to keep a few things in mind, that's all, and it'll turn out perfectly fine. I searched through several recipes, and they all seem to be pretty similar. This one is from Tyler Florence. ok here we go...
 The most important thing is to make sure it doesn't get too hot, otherwise the eggs will scramble. No problem. Just make sure the heat isn't too high, and that the water is just barely simmering. Simple, right? Are you with me so far? Ok good. moving on.....The other important thing is to make sure you whisk the butter vigorously but gradually so the sauce doesn't break. Easy, right? So there. Now that we've solved any potential problems, you're all set to give it a try. I'm telling you, you can do this! Have I ever lied to you before? Now you're all set to make Eggs Benedict or a thick and juicy grilled steak or just simply pour it over steamed or roasted vegetables such as broccoli, asparagus, or green beans. Simple!

 4 egg yolks
1 tbs freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, melted
pinch cayenne pepper
pinch kosher salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture begins to thicken. 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 keep warm until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Tips:
Some recipes use clarified butter, which is basically melted butter without any of the milk solids (meaning just the CLEAR part of the melted butter, hence "clarified") but I found that it was fine using the whole stick.