Hollandaise Sauce

Pour 1/2 inch water in the bottom of the double boiler, bring to a boil, then reduce heat to barely a simmer. Put egg yolks and water in the top of the double boiler; place it over the simmering bottom pan of water. Cook and beat yolks continuously until they thicken to a custard consistency. Don't let mixture cook too fast. Add butter; a drop at a time at first, then in a fine stream. Season with lemon juice, salt, and cayenne. Pour Hollandaise into a serving bowl and keep it lukewarm by placing it in water at the same temperature as the sauce.

Don't try to reheat Hollandaise. If sauce should curdle, beat another egg yolk and gradually whisk the curdled mixture into the fresh egg yolk.