Melt the butter in a small sauce pan over meduim heat. When the butter begins to bubble and foam, check the temperature. Your should heat the butter to about 190°F.
While the butter is heating blend together the egg yolks, lemon juice, and a little pinch of cayenne pepper and kosher salt.
With the blender running on low-medium speed, very slowly pour the hot butter into the egg yolk mixture. The sauce should thicken as you blend.
Taste and adjust seasoning as necessary. Keep the hollandaise in a warm spot until ready to serve.
I love the acidity and flavor of lemon juice, and my hollandaise recipe reflects that. If you are not similarly inclined, start with one or two tablespoons of lemon juice.
Never put hollandaise over direct heat! This will likely cause your egg yolks to scramble into an unpleasantly lumpy sauce. If you must reheat, do so gently whisking continually over a double boiler on very low heat.
Add 1-2 tablespoons of cannabutter to your regular unsalted butter.
To determine how much cannabutter you should use, check out this article on dose and potency.