Categories: Fish/sea, Sauces 
      Yield: 1 servings 
  
     12 tb Butter                                   Salt to taste 
      3    Egg yolks                           2 ts Lemon juice 
      2 tb Cold water                        1/8 ts Cayenne pepper 
  
   Place a skillet on the stove and add about 1/2 inch of water.  Bring the 
  water to a simmer.  Have ready 1 1/2 quart saucepan. 
   Place the butter in another saucepan and place it over very low heat. 
   Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the 
  egg yolks in the saucepan.  Add the cold water, salt and 1 tsp. lemon 
  juice.  Start beating the egg yolks with a wire whisk, stirring in a back 
  and forth circular fashion, making certain that the whisk covers the bottom 
  of the saucepan so the yolks do not stick. It is important that the heat 
  beneath the saucepan be moderate. 
   When the egg yolks become custardlike and thickened, start adding the 
  melted butter. 
   Continue beating, stirring constantly and vigorously, until all the butter 
  is added.  Add the remaining lemon juice and cayenne.