Title: Never fail hollandaise
 Categories: Low-fat, Sauces, French, Eggs
      Yield: 1 Servings
 
      1 tb Cornstarch
      2 tb Lemon juice, freshly squeezd
      1    Salt
      1    Cayenne
      2 tb Unsalted butter
 
  In the top of a double boiler, slowly whisk 3/4 cup water into the
  cornstarch. Stir in the lemon juice, salt and cayenne to taste. Place
  the top over simmering water and cook, stirring constantly, until
  slightly thickened, 2 to 3 minutes. Remove the top from the heat.
  Whisk in the egg yolks, one at a time, and one tablespoon of the
  butter. Replace over the water and cook until slighly thickened,
  about three minutes, stirring constantly. When ready to serve, whisk
  in the remaining butter; taste and correct the seasonings.