Hollandaise Sauce

I have never made hollandaise sauce before this recipe. I found this is in the Mar/Apr issue of Cooking with Paula Deen magazine. It was incredible! How could it not be since it is basically all butter? I served it over steamed broccoli. Will definitely make this again!

Hollandaise

1. 4 large egg yolks
2. 2 tablespoons fresh lemon juice
3. 1 cup butter, melted
4. ¼ teaspoon salt
5. Dash ground red pepper
6. 
   
7. For hollandaise: In the top a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in butter ⅓ cup at a time, whisking until smooth after each addition. Whisk in salt and ground red pepper. Continue cooking, whisking constantly, until mixture registers 160° on a candy thermometer and is thickened. Reduce heat to very low, and keep sauce warm