Microwave Hollandaise

4 egg yolks
1/2 lemon, juiced
1/4 teaspoon salt, more to taste
1/4 teaspoon cayenne pepper
1/2 cup salted butter, melted

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking quickly.

Microwave in 15 second intervals, whisking in between each spurt. Repeat until sauce starts to thicken. Serve over eggs benedict, asparagus, chicken, etc.

Serves 4.