Sauce Hollandaise Recipe

One-quarter of a pound of butter, one-quarter of a cup of water,

one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,

a dash of cayenne, and the yolks of three eggs. Beat the butter to a

cream and stir in the yolks of eggs, one at a time, then the lemon

juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling

water on the fire, beating constantly with an egg beater, and when it

begins to thicken stir in gradually the boiling water. When it is as

thick as soft custard it is done. Great care must be taken not to let it

remain too long on the fire or it will curdle.

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