3 egg yolks
2 T lemon juice
1 stick butter
1/4 cup boiling water
Salt to taste
Pepper to taste
Dash of cayenne pepper

In a small heavy saucepan, combine egg yolks and lemon juice. Blend until smooth, using a wooden spoon or rubber scraper. Add 1/2 stick butter. Cook over low heat, stirring constantly, until butter is melted. Add remaining butter and continue stirring until melted. Add boiling water, a tablespoon at a time, and blend. Continue cooking and stirring until sauce is thickened. Remove from heat immediately. Season with salt, pepper and cayenne. If sauce is refrigerated, it may be reheated in a heavy saucepan over low heat, stirring constantly.

Serves 8.