3 lg. egg yolks
4 tsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. cayenne
2 sticks (1 c.) unsalted butter, melted and cooled slightly
2 tbsp. snipped fresh chives

In processor or blender, blend egg yolks, juice, salt, and cayenne. With motor running, add butter in a stream and season the sauce with more salt, if desired. Transfer to a small bowl and stir in chives. Perk up your vegetables.