Hollandaise Sauce I

1/2 cup Butter

4 Yolks Egg

2 tbs Juice of Lemon

1/4 tsp Salt

1/8 tsp Cayenne

1/4 cup Boiling Water

*** Divide butter into 3 portions. Beat yolks and juice. Add 1 piece of butter and cook over low heat or in double boiler, stirring constantly, until mixture begins to thicken. Remove from heat, add second piece of butter, stir rapidly. Add remaining butter and ingredients. Return to heat; stir until sauce thickens, if sauce curdles, beat in 1 tbs cream.