Hollandaise Sauce - cooking recipe

Ingredients

3 egg yolks
2 Tbsp. lemon juice
1 Tbsp. water
3/4 c. butter, melted
dash of cayenne pepper
salt to taste

Preparation

In top of double boiler, beat egg yolks until thick and lemon-colored.
Add 1 tablespoon lemon juice and water; beat together.
Stir in 1 tablespoon melted butter.
Place over hot, not boiling, water and stir constantly until egg yolk mixture is slightly thickened.
(Do not allow to curdle.)
Remove immediately from heat and beat in 1 tablespoon butter.
Gradually add remaining melted butter, 1 tablespoon at a time, stirring constantly.
When thickened, season with remaining lemon juice, cayenne pepper and salt.