I now use a blender and the sauce is super fab.

2 egg yolks
pinch of cayenne
pinch of salt
pinch of pepper
tablespoon of water
tablespoon of lemon juice
1/2 cup of butter. Melted and bubbling.

In a blender, blend it all, except butter, together until frothy.
Add the bubbling hot butter in a steady stream into the blender while it is running.
This will emulsify and subsequently cook the raw egg yolks.
In the end you have
HOLLANDAIS THAT DOES NOT SEPERATE AND DOES NOT SMELL FEAR!

And, that my friends, is hot.