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A reviewer said she uses 6 egg yolks for a thicker hollandaise.
12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature (6 for thicker hollandaise
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
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