Hollandaise Sauce

With any sauce made with flour it is important to have it cooked thoroughly. Otherwise there is a raw flour taste and the sauce is not wholesome. Yet in Hollandaise sauce too long cooking is ruinous.

Begin with the beaten yolks of two eggs, beaten until they are creamy. Add to them the juice of half a lemon. In a double boiler place half a cup of good butter. Add a saltspoon of salt, a quarter as much cayenne pepper, and the egg yolks and lemon. Stir constantly, and gradually add half a cup of boiling water. When the mixture is thick and creamy it is done. It must be perfectly smooth. And of course it must not be cooked long enough to overcook the eggs.