Hollandaise Sauce - Ingredients:

• 1 1/3 cup of butter
• 2 egg yolks
• 2 tbsp of cold water
• 1 tbsp of lemon juice
• 1 tsp of salt
• pinch of cayenne pepper

Melt the butter in a medium-sized saucepan over a low heat.
Once the butter has melted, remove the pan from the heat and set aside.
Taking a spoon, skim off the foam from the surface of the melted butter and discard.
Transfer the rest of the butter to a warmed pouring jug and set aside.
Pour 2 inches of water into a saucepan and heat so that the water is gently simmering but not boiling.
In a glass bowl, whisk the egg yolks with the water until frothy.
Place the bowl over the pan of simmering water and continue to whisk the egg yolks for several minutes until they have thickened.
Remove the bowl from the heat and continue to whisk the eggs for a further minute, in order for the eggs to cool down.
Place the bowl with the eggs back into the saucepan but remove the saucepan from the heat.
Very slowly, pour the melted butter into the egg yolk mixture, making sure that you continuously whisk the eggs while doing so.
Whisk in the remaining ingredients until they have thoroughly blended together and the sauce is as thick as you require.
Check the seasoning and then serve immediately or keep warm over a bowl of hot water for up to 30 minutes.

Makes about 1 cup.