Hollandaise Sauce - cooking recipe

Ingredients

1/2 lb. margarine or butter
4 egg yolks
2 Tbsp. lemon juice
pinch of cayenne
1/4 tsp. salt

Preparation

Heat margarine or butter until bubbly.
Separate egg yolks from egg whites.
Put egg yolks, lemon juice, salt and cayenne in blender.
Cover; turn blender on high speed.
Immediately remove cover.
Add hot butter or margarine in slow, steady stream.
To keep, store in refrigerator.
Yields 1 1/4 cups.