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Hollandaise Sauce

1 pound butter
4 egg yolks
1 1/2 teaspoons red wine vinegar
pinch of cayenne pepper
1 teaspoon salt
1 1/2 teaspoons water

Melt the butter in a medium saucepan; skim and discard the milk
solids from the top of the butter. Hold the clarified butter over
very low heat while preparing the egg yolks.

Place the egg yolks, vinegar, cayenne, and salt in a large stainless
steel bowl and whisk briefly. Fill a saucepan or Dutch oven large
enough to accomodate the bowl with about 1 inch of water. Heat
the water to just below the boiling point. Set the bowl in the
pan over the water; do not let the water touch the bottom of the
bowl. Whisk the egg yolk mixture until slightly thickened, then
drizzle the clarified butter into the yolks, whisking constantly.
If the bottom of the bowl becomes hotter than warm to the touch,
remove the bowl from the pan for a few seconds to cool. When all
of the butter is incorporated and the sauce is thick, beat in the
water.

Serve immediately or keep in a warm place at room temperature until
use. Yields 2 cups.

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