Hollandaise Sauce II Recipe ingredients

• ½ cup butter
• ½ tablespoon vinegar or
• 1 tablespoon lemon juice
• Yolks 2 eggs
• ¼ teaspoon salt

To prepare this Hollandaise Sauce II Recipe, first few grains cayenne.

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.