Makes 1 1/2 cups

5 egg yolks
1 tablespoon lemon juice
2 tablespoons water
12 ounces butter
to taste salt, ground white pepper, cayenne pepper

Clarify butter over medium heat.
Whisk egg yolks, lemon juice and water together in a stainless steel bowl. Place the bowl over boiling water. Do not allow the bowl to touch the water as it will overcook the egg yolks.
Slow, progressive heating is best when making hollandaise sauce. Whip the yolks until they reach a creamy consistency.
Remove from heat. Slowly pour warm butter into the yolks, whipping continuously to blend.
Add seasonings. Serve sauce as soon as it is made.