Easy Hollandaise Sauce-

Easy Hollandaise Sauce-Two modern methods

Divide ½ cup butter into 3 equal parts. In the top of a double boiler over hot water or in a bowl set in hot water, put 4 egg yolks and 1 part of the butter. Stir the mixture rapidly and constantly until the butter is melted. Add the second piece of butter. As the mixture thickens and the butter melts, add the third part, continuing to stir constantly from the bottom of the pan until the butter is thoroughly incorporated. Do not let the water over which the sauce is cooking come to a boil.

          Remove the saucepan from the heat and beat the sauce for at least 2 minutes longer. Add 2 teaspoons lemon juice or vinegar and a pinch each of white pepper and salt. Replace the saucepan over hot but not boiling water and beat the sauce for 2 minutes longer.

          Should the mixture curdle, immediately beat in 1 to 2 tablespoons boiling water to rebind the emulsion.

No. 2.

Melt ½ cup butter or margarine in a double boiler over 1 inch boiling water. Add a dash of cayenne, 2 tablespoons lemon juice, and 2 egg yolks. Reduce heat; beat well with a rotary beater until thick. Serve immediately.