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Hollandaise Sauce

teaspoon salt Sprinkle of cayenne 1 tablespoon lemon juice Mash the butter, divide in three pieces. Put one piece in a pan with the egg yolks and lemon juice and cook over hot water, stirring constantly with wire whisk. Don't let water touch pan or egg will cook too quickly. As the sauce thickens, add the second piece of butter, then the third. Remove from fire, add seasoning. One tablespoon of cream added helps to keep the sauce from separating. 8 stalks mint, or 2 tablespoons dry mint