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Hollandaise Sauce

½ cup butter 4 egg yolks 6 tablespoonfuls boil- 1 tablespoonful lemoning water juice or vinegar Salt and cayenne Cream the butter, add egg yolks, and stir vigorously. Then add lemon-juice, seasoning, and water. Beat five minutes with Dover egg beater.

Cook over hot water, and continue to stir until thickened.