Hollandaise Sauce I

1/2 cup butter

Yolks 2 eggs

1 tablespoon lemon juice

1/4 teaspoon salt Few grains cayenne 1/3 cup boiling water

Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.

Hollandaise Sauce II

1/2 cup butter

1/2 tablespoon vinegar or

1 tablespoon lemon juice

Yolks 2 eggs 1/4 teaspoon salt Few grains cayenne.

French Chef

Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece- Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.