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Vigorously whisk the egg yolks and lemon juice together in a
stainless steel bowl and until the mixture is thickened and
doubled in volume. Place the bowl over a saucepan containing
barely simmering water (or use a double boiler,) the water
should not touch the bottom of the bowl. Continue to whisk
rapidly. Be careful not to let the eggs get too hot or they will
scramble. Slowly drizzle in the melted butter and continue to
whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
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