Never Fail Hollondaise Sauce

2 egg yolks

1/2 teas salt - speck of cayenne pepper

1/2 cup melted marg or butter

1 T lemon juice

With rotary beater or mixer, beat at high speed until yolks are thick and lemon colored, add, salt pepper,then add 3 T melted butter, a little at a time beating constantly with the lemon juice. Serve with hot aspargus or brocolli, If made ahead, chill until serving time. Bring out to room temperature to serve. Keeps well for several days