Fill a saucepan with a few inches of water and bring it to a simmer over low heat.

In a heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.

Place the bowl over the saucepan of simmering water (this creates a double boiler effect).

Whisk the egg yolk mixture constantly as you slowly drizzle in the melted butter. It's important to add the butter gradually while whisking vigorously to emulsify the sauce.

Continue whisking until all the butter is incorporated and the sauce has thickened to your desired consistency. This should take about 5-7 minutes.

Remove the bowl from the heat and season the Hollandaise sauce with a pinch of cayenne pepper (if using) and salt to taste.

Serve the Hollandaise sauce immediately, or keep it warm by placing the bowl in a larger bowl of warm water until ready to use.

Tips:

If the sauce gets too thick, you can whisk in a teaspoon of warm water to thin it out.

Hollandaise is best served immediately, as it can thicken and become clumpy as it cools. If you need to store it briefly, cover the surface with plastic wrap to prevent a skin from forming, and keep it in a warm spot.

This sauce is perfect for Eggs Benedict, asparagus, fish, and many other dishes!

Enjoy your homemade Hollandaise sauce!