Modern Hollandaise Sauce

Modern Hollandaise is made as follows: Melt two pounds of butter in a saucepan without heating it too much, then let it settle, and pour off the top. Beat twelve egg-yolks in a saucepan with half a pint of water. Set the saucepan on a slow fire, and stir the contents continuously with a whisk; and as soon as the eggs become consistent incorporate into them the butter previously melted, little by little, some salt and mignonette; or else a dash of cayenne instead of the mignonette, and besides this the juice of four lemons. If the sauce be too thick add a little water, and then pass it through a tammy (No. 159). Put the sauce in the mixing pot (Fig. 171); keep it in a bain-marie, not too hot, until needed.