Easy Hollandaise Salad - cooking recipe

Ingredients

2 egg yolks
1/4 tsp. salt
dash of cayenne pepper
1/2 c. melted butter or margarine
1 Tbsp. fresh, frozen or canned lemon juice

Preparation

With eggbeater or electric mixer, beat egg yolks until thick and lemon-colored; add salt and cayenne pepper.
Add 1/4 cup melted butter (about 1 teaspoon at a time), beating constantly.
Combine remaining 1/4 cup melted butter with lemon juice.
Slowly add, about 2 teaspoons at a time, to yolk mixture, beating constantly. Serve over broccoli, hot asparagus, broiled fish, etc.