| 1 | Place a skillet on the stove and add about ?inch of water. |
| 2 | Bring the water to a simmer. |
| 3 | Have ready 1 ?quart saucepan. |
| 4 | Place the butter in another saucepan and place it over very low heat. |
| 5 | Set 1 ?quart saucepan in the simmering water in the skillet. |
| 6 | Place the egg yolks in the saucepan. |
| 7 | Add the cold water, salt and 1 tsp. lemon juice. |
| 8 | 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. |
| 9 | It is important that the heat beneath the saucepan be moderate. |
| 10 | When the egg yolks become custardlike and thickened, start adding the melted butter. |
| 11 | Continue beating, stirring constantly and vigorously, until all the butter is added. |
| 12 | Add the remaining lemon juice and cayenne. |
