1/2 c  Butter
2    Egg yolks; slightly beaten
1 tb Lemon juice
1 ds Cayenne pepper

Add half of the butter to the egg yolks and lemon juice in the top of a
double boiler. Stir constantly until the butter is melted. Add the rest of
the butter and stir until thick. Add a dash of pepper. Serve at once. The
secret of a good Hollandaise is “Dont let the water boil.” If the sauce
splits, add 1 tablespoon cream or milk and beat with a whisk.