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Hollandaise Sauce

4 egg yolks cup butter teaspoonful salt 1 teaspoon pepper few grains cayenne ½ cup cold water 2 tablespoons lemon juice Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.

Hollandaise Sauce No. 2 ½ cup butter 1 teaspoon salt 1 tablespoon lemon juice 4 egg yolks 1 teaspoon paprika few grains cayenne one.

Cream butter; add lemon juice, yolks of eggs, one by When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.