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Traditional hollandaise sauce.

Place egg yolks and lemon juice in a bowl over a pot of simmering water. Whisk until doubled in volume.
Remove from heat. Slowly add butter while whisking until fully incorporated.
Whisk in cayenne pepper. Hold warm for service.

To make hollandaise in a blender, blend egg yolks, lemon juice, and cayenne while slowly drizzling in hot butter (160°F).

Hollandaise Sauce