Title: Hollandaise Sauce
Depending upon how many pouched eggs you are going to be serving can vary. To make the Hollandaise sauce you will need to separate before hand 5 egg yokes, melt the butter on low heat in a vessel which is warming up in another vessel of boiling water so as to keep from direct heat, once fully melted add the cayenne pepper, and lemon juice for taste. Then add the butter mixture to the yoke and stir vigorously while taking the vessel on and off the heat so as to prevent yokes from separating. However, if it does do not fear just add a little cold water into the mixture and it will form back again.
Sauce Ingredients: 5 Eggs, 2 Sticks of Butter, Cayenne Pepper, and Lemon Juice
1. Make the fire
2. Prepare potatoes first
Cut and slice potatoes into small cubes and cook with oil and season with salt and pepper to taste. Once finished set aside and cover to keep warm.
3. Boil two sticks of butter
4. Stir well
5. Add lemon juice
6. Add cayenne pepper
8. Stir well
9. Add five egg yokes
10. Stir over and over vigorously
(if Yoke separates add cold water and mix)
11. Pouch the eggs in the vessel of boiling water
12. Pour and serve