1/2 c. butter
1/4 tsp. salt
1 tbsp. lemon juice
2 egg yolks, well beaten
Dash of cayenne

Divide butter into 3 portions. Place egg yolks with 1/3 of butter in top of double boiler over hot (not boiling) water. Beat constantly with wire whisk.

When butter melts, add another portion, and as mixture thickens, add remaining butter, beating constantly. As soon as mixture is thickened, remove from heat and add seasonings and lemon juice. Should sauce separate, beat in 2 tablespoons boiling water, drop by drop.

Sauce may be prepared ahead and kept hot by covering and placing pan in hot (not boiling) water.