Put the egg yolks in a small heavy saucepan or double boiler top. Beat with a wooden spoon until smooth but not fluffy. Add the lemon juice,melted butter, water, salt and cayenne. Set over very low heat or over hot water and beat until sauce begins to thicken

(about 5 minutes). The sauce will thicken as it cools. This makes about 1 cup.

MICROWAVE: Put all ingredients, except butter, in the work bowl of the food processor and pulse until well mixed. Melt butter until bubbly and, with processor running on med. speed, slowly pour the butter through the feed tube into the sauce. Process the sauce until it starts to thicken. Pour into a heatproof dish and place dish , covered, over hot, not boiling, water. Stir occasionally until thickened.