Hollandaise Sauce With Cayenne
|Butter/Fortified margarine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
Divide the butter into 3 pieces.
Put 1 piece in a pan with the egg yolks and lemon juice and cook over hot water, stirring constantly with a wire whisk.
Do not let the water touch the pan or the egg will cook too quickly.
As the sauce thickens, add the second piece of butter, then the third.
Remove from the fire; add seasoning.
One tablespoon of cream added helps to keep the sauce from separating.