Hollandaise Sauce I
	
	1/2 CUP BUTTER
	4 YOLKS EGG
	2 TBS JUICE OF LEMON
	1/4 TSP SALT
	1/8 TSP CAYENNE
	1/4 CUP BOILING WATER
	
	Divide butter into 3 portions.  Beat yolks and juice.  Add 1 
	piece of butter and cook over low heat or in double boiler, 
	stirring constantly, until mixture begins to thicken.  Remove 
	from heat, add second piece of butter, stir rapidly.  Add 
	remaining butter and ingredients.  Return to heat; stir until 
	sauce thickens, if sauce curdles, beat in 1 tbs  cream.
	
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