(Boiled fish, asparagus, cauliflower)
In a saucepan or bowl rub the butter to a cream; add the yolks, and beat well together; then the juice, salt, and cayenne; then add slowly one cupful of hot water; mix well, and set it into a saucepan of hot water. Stir constantly until the sauce becomes like a thick cream. Do not let it boil. Remove from the fire, and continue to stir for a few minutes. It should be creamy and consistent. It is one of the best sauces to use with fish. It is also good cold with cold fish or meats.