Recipe - Lemon Butter Hollandaise

One fourth cup Lemon juice
1 teaspoon Black peppercorns
3 Blades mace
2 lg Egg yolks
One half cup Butter, room at temperature
3 pn Cayenne pepper
Lemon slice (opt)
Paprika

Put lemon juice, peppercorns and mace into a small saucepan. Bring to a
boil and boil until liquid is reduced by half. In a bowl, combine egg yolks
with 1 tablespoon of butter and beat well.

Strain hot lemon liquid into butter mixture, beating constantly with a
wooden spoon. Place pan over a very low heat and gradually add small pieces
of remaining butter, whisking well until sauce is thickened and smooth. (If
mixture gets too hot at this stage it will curdle and separate. To prevent
this from happening, keep removing pan from heat while beating in butter to
ensure gentle cooking.)

Add cayenne pepper to sauce and mix well. Turn mixture into a warm serving
dish. Garnish with lemon slice, if desired, and sprinkle with paprika.

Makes 2/3 cup.

NOTE: This rich egg and butter sauce requires great care during cooking to
achieve delicious results. Serve warm or cold with poached salmon,
asparagus or globe artichokes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini