HOLLANDAISE SAUCE                      Servings:

4   oz        water                    12        egg yolks
2   c.        butter                   1         lemon (juice only)
   pinch     salt                          pinch   cayenne
       pinch     white pepper

   Place over water steamer.  Whip egg yolks vigorously until thick, but
not lumpy.  Remove from heat and add remaining ingredients.

Source: Lakewood Terrace Restaurant

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