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Sauce Hollandaise

1/2 cup butter Yolks of 2 eggs 8/4 tablespoon lemon juice 1/3 cup boiling water 1/4 teaspoon salt Few grains cayenne Add yolks of eggs, lemon juice and seasonings to one-third of the butter; place in a sauce-pan over boiling water and stir constantly till butter is melted. As it thickens add the rest of the butter, a bit at a time, add the water and cook one minute.