---------- Recipe via Meal-Master (tm) v8.00

      Title: Hollandaise Sauce for Trout
 Categories: Fish, Sauces
      Yield: 1 servings

     12 tb Butter                                   Salt to taste
      3    Egg yolks                           2 ts Lemon juice
      2 tb Cold water                        1/8 ts Cayenne pepper

   Place a skillet on the stove and add about 1/2 inch of water.  Bring the
  water to a simmer.  Have ready 1 1/2 quart saucepan.
   Place the butter in another saucepan and place it over very low heat.
   Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the
  egg yolks in the saucepan.  Add the cold water, salt and 1 tsp. lemon
  juice.  Start beating the egg yolks with a wire whisk, stirring in a back
  and forth circular fashion, making certain that the whisk covers the bottom
  of the saucepan so the yolks do not stick. It is important that the heat
  beneath the saucepan be moderate.
   When the egg yolks become custardlike and thickened, start adding the
  melted butter.
   Continue beating, stirring constantly and vigorously, until all the butter
  is added.  Add the remaining lemon juice and cayenne.
From: R2D2 #3 @1614017
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