Creamy Hollandaise Sauce
|Cayenne pepper||To Taste|
|Lemon juice||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
1. In the top of a double boiler, beat egg yolks, cream, salt and cayenne pepper until thick with a whisk beater. Set over hot (not boiling) water. (Bottom of double-boiler top should not touch water.)
2. Add the lemon juice gradually, while beating constantly. Cook, beating constantly with the whisk beater, until sauce is the consistency of thick cream. Remove double boiler from heat, leaving top in place.
3. Beating constantly, add the butter, 1/2 teaspoon at a time. Beat with whisk beater until butter is melted and thoroughly blended in.