Hollandaise Sauce

3 egg yolks 1 teapsoon water 1/4 teaspoon sugar 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces 1/2 teaspoon kosher salt 2 teaspoons freshly squeezed lemon juice 1/8 teaspoon cayenne pepper Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.