Saucepan Hollandaise - cooking recipe

Ingredients

3 egg yolks
2 T lemon juice
1 stick butter
1/4 cup boiling water
Salt to taste
Pepper to taste
Dash of cayenne pepper

Preparation

In a small heavy saucepan, combine egg yolks and lemon juice. Blend until smooth, using a wooden spoon or rubber scraper.
Add 1/2 stick butter.
Cook over low heat, stirring constantly, until butter is melted.
Add remaining butter and continue stirring until melted.
Add boiling water, a tablespoon at a time, and blend.
Continue cooking and stirring until sauce is thickened. Remove from heat immediately.
Season with salt, pepper and cayenne.
If sauce is refrigerated, it may be reheated in a heavy saucepan over low heat, stirring constantly.
Serves 8.