Hollandaise Sauce - cooking recipe

Ingredients

3 egg yolks (room temperature)
2 -3 tablespoons lemon juice
2 teaspoons vinegar
1/2 - 1 teaspoon prepared mustard
1 pinch cayenne pepper
1/2 cup butter (4oz or 1 stick)

Preparation

Put egg yolks, lemon juice, vinegar, prepared mustard and pinch of cayenne pepper in a jug.
Beat until thick and creamy (a handheld blender is just great for this!).
Heat butter SLOWLY until melted and bubbly.
Remove from the heat and SLOWLY add to the egg yolk mixture.
Combine well.
(to absorb the butter into the egg yolk mixture).
Beat until smooth and thick.
Serve straight away (before the sauce loses it's heat)!