HOLLANDAISE SAUCE
Makes 2 cups.
2 cups melted butter, warm
8 egg yolks
2 tablespoons lemon juice
2 tablespoons tarragon vinegar
3/4 teaspoon paprika
salt and cayenne pepper to taste
Beat the egg yolks together with the lemon juice and vinegar and pour the mixture into the top of a double boiler.
Cook on a low heat stirring constantly, never letting the water in the double boiler come to a boil.
Continue cooking until the mixture thickens.
Remove from the fire and beat in the warm melted butter, a little at a time.
Keep warm but not hot.
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