Do not allow the sauce to boil after the eggs are added.

Add to salad after it has become thoroughly cold.

Good with dandelion, endive, chicory, corn salad or lettuce.
=Hollandaise Sauce.= Beat half a cup of butter to a cream; add the yolks of four eggs, one at a time, beating in each thoroughly; add one-fourth a teaspoonful of salt, a dash of paprica or cayenne, and half a cup of boiling water.
Cook over hot water until thick, adding gradually the juice of half a lemon.

Chill before using.

This is good, especially for a fish salad, in the place of mayonnaise.
=Bernaise Sauce.= Use tarragon instead of plain vinegar, omit the water, with the exception of one tablespoonful, and the hollandaise becomes bernaise sauce.