Over cooked asparagus or green beans, and with Eggs Benedict, this quick Hollandaise is just right.

4 large egg yolks
2 tablespoons lemon juice
pinch cayenne pepper
kosher salt
1 cup unsalted butter

Combine the egg yolks, lemon juice, cayenne, and 1/2 teaspoon salt and blend until frothy. Heat the butter in a small saucepan over medium heat until bubbling (do not let it brown). With the blender running, remove the center cap from the lid and add the hot butter in a thin stream, blending until thickened. If the sauce is too thick, add warm water, 1 tablespoon at a time, to achieve the desired consistency. Serve immediately.

Note: The eggs in this recipe are not cooked.

Tip: To keep the sauce warm for up to 20 minutes, transfer it to a small heatproof pitcher and cover the surface of the sauce directly with plastic wrap. Set in a saucepan with 2 inches of barely simmering water until ready to serve.

serves 6