Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Hollandaise Sauce No. 2

• ½ cup butter
  1 tablespoon lemon juice
  4 egg yolks
  ¼ teaspoon salt
  ¼ teaspoon paprika
  few grains cayenne

Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.