Hollandaise Sauce

Beat egg yolks, salt, and cayenne in top of a double boiler; gradually add lemon juice, stirring constantly. Add about one-third of butter to eg mixture; cook over hot, not boiling, water, stirring constantly, until butter melts. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until thickened. Yield about 3/4 cup Blender Variation: Use the same ingredients and amounts as for classic hollandaise sauce. Place egg yolks, salt, cayenne, and lemon juice in container of an electric blender. Cover and blend at high speek about 5 seconds. Melt butter; with blender on high, gradually add melted butter in a slow steady stream. Blend about 30 seconds or until thickened. This version is a little thinner in consistency and will also be a little lighter yellow than the conventional method. Sauce cannot be stored and must be used immediately. If you must keep it warm for a short time before serving, place the container of sauce in a bowl of warm (not hot) water. It is important to use a double boiler and to beat in each portion of butter before adding the next one.