Here's how I would make it... 5 egg yolks 1 lb melted butter, warm but not too hot. Fresh lemon juice to taste Salt to taste, cayanne to taste 1 tbsp water, more to thin if necessary The thing that I think people do not do is they don't heat the yolks enough before beginning to incorporate the butter. I think a lot of people just put the yolks on the double boiler (not boiling water, just small bubbles lots of steam), whip them for a minute or two, and then start adding butter. The yolks will go through a pysical (and chemical) change...they will get noticeably thicker and pale a little bit in color. Whisk the yolks and a tablespoon of warm water over the double boiler, whisking vigorously and constantly, until the yolks thicken and pale a bit in color. SLOWLY start drizzling in the warm butter, off the heat, a few drops at a time, until the emulsion starts to form. Once the emulsion is started (you will know this has happened when the butter "dissapears" into the yolks), you may add the butter a little bit faster, like in a thin stream--just like adding oil to a vinaigrette. REMEMBER, that melted butter is seperated butter fat and solids. The "clarified" part and the solid milky white part. The clarified part will actually THICKEN the emulsion, while the milky white part will help to THIN the sauce (it contains mostly water). So you can use this to your advantage. If the sauce is too thin, then add more clarified part, if too thick, then add more milky part. Incorporate all the butter. If this process is taking too long, you may carefully add the mixture back to the double boiler to gently warm it...not too hot as it will break, but hollandaise should be WARM, not cold (part of the reason, IMO, to use warm melted whole butter). Once all the butter is incorporated, add lemon juice to taste, salt and cayanne to taste. Make sure there is a good balance. Just add a bit at a time, a bit at a time, and keep tasting it, until it is perfect. If needed, thin with a bit of warm water if it is too thick.