Recipe - Never Fail Hollandaise

1 tablespoon Cornstarch
2 tablespoon Lemon juice, freshly squeezd
1 Salt
1 Cayenne
2 tablespoon Unsalted butter

In the top of a double boiler, slowly whisk Three fourths cup water into the
cornstarch. Stir in the lemon juice, salt and cayenne to taste. Place the
top over simmering water and cook, stirring constantly, until slightly
thickened, 2 to 3 minutes. Remove the top from the heat. Whisk in the egg
yolks, one at a time, and one tablespoon of the butter. Replace over the
water and cook until slighly thickened, about three minutes, stirring
constantly. When ready to serve, whisk in the remaining butter; taste and
correct the seasonings.