Title: Lemon butter hollandaise
 Categories: Sauces
      Yield: 1 Servings
 
    1/4 c  Lemon juice
      1 ts Black peppercorns
      3    Blades mace
      2 lg Egg yolks
    1/2 c  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.