Hollandaise Sauce

In a medium saucepan, bring 2 cups of water to a low simmer. (Too much heat will scramble the eggs.) Whisk together yolks and lemon juice in a metal bowl. Set the bowl over the saucepan (water shouldn’t touch), and whisk continuously. When bubbles start to appear, begin drizzling in the melted butter. Whisk until fully incorporated and thickened. Add cayenne and salt. If sauce gets too thick, whisk in a small bit of warm water.