Never Fail Hollandaise Sauce
|Cayenne pepper||1 Dash|
|Melted butter/Margarine / vegetable shortening||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
Beat egg yolks until thick and lemon colored, with a hand beater or electric beater.
Add salt and pepper.
Then add 3 tablesp of the melted butter, a little at a time, beating constantly with the beater.
Then slowly beat in rest of butter alternately with the lemon juice.
Serve with hot asparagus, broccoli, corn, cabbage, etc.