Hollandaise Sauce

• ½ cup butter
• A few grains cayenne pepper
• 2 eggs (yolks)

With a wooden or silver spoon rub the butter to a cream add the yolks one at a time. Beat well, add the lemon juice salt and pepper. About 5 minutes before serving add the boiling water, and stir rapidly until it thickens. Cook the sauce in a double boiler, or set the bowl in a pan of boiling water until it thickens.

OR—Put butter in a bowl, cover with cold water and wash, using a spoon