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Hollandaise Sauce

Description
This perenial favorite goes well with steamed vegetables and as a dip for boiled shrimp and crabs. It's quick and easy and you can make it ahead of time giving you more time for... cooking!
What you need
1 double boiler
1 wooden spoon
1 butter knife or table knife
Ingredients
4 egg yolks
2 tablespoons lemon juice
1 cup (2 sticks) butter or margarine
dash of red pepper
What you need to do
Divide each stick of butter or margarine into eight pieces. With a wooden spoon, beat egg yolks in top of double boiler till smooth; blend in lemon juice. Place over hot, not boiling, water
Add butter or margarine, 1 piece at a time, stirring constantly untill all the butter has been used and sauce has thickened. Season with salt and pepper and remove top of double boiler from over water.
NOTE: Sauce can be made ahead of time and kept warm over simmering water. If sauce should separate, beat in a few drops of boiling water with a wooden spoon until sauce is smooth.