½ cup butter
4 egg yolks
¼ teaspoon salt
Cayenne
½ cup boiling water
½ lemon juice
Beat butter to a cream, add yolks of eggs slowly, add salt, cayenne and boiling water. Cook over boiling water until thick. Add gradually juice of ½ lemon. Chill before using. For cauliflower, asparagus, fish, etc.
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