1. Melt the butter completely in a small saucepan over low heat. Place the egg yolks, ¼ teaspoon salt, a heavy pinch (~ 1/8 teaspoon) of cayenne pepper, and the lemon juice in a blender and blend for about 20 seconds. While continuing to blend, drizzle the hot butter very slowly into the egg mixture until all is incorporated (this will take about 30 seconds). The hot butter cooks the egg yolks; adding slowly prevents scrambled eggs!

2. Drizzle with the Hollandaise sauce over poached or fried eggs, steamed, sautéed or roasted veggies, fish or chicken. Garnish with fresh parsley and a sprinkle of paprika if desired. If you have extra sauce refrigerate immediately and rewarm to use.