**Do not use an aluminum pan for this recipe.

1. Separate eggs and place yolks in a round stainless bowl.  Reserve whites for another purpose.
2. Add lemon juice to egg yolks and mix thoroughly.  Set aside.
3. Over a low flame, melt together margarine and butter.
4. Select a pan large enough to hold the stainless steel bowl and fill it with an inch or so of water, creating a double-boiler effect.
5. Bring water in pan to simmer and place bowl of egg yolks in it, rotating bowl quickly and whipping yolks briskly with a whisk.
6. Very slowly at first dribble in a few drops of the melted butter and margarine mixture, whipping constantly.  As the sauce emulsifies, continue to add remaining butter, a little at a time, until all of it has been used and the sauce has thickened.  The stainless steel bowl may have to be removed and then returned to the heat several times while the butter and margarine mixture is being added.
7. Add pinches of cayenne pepper and nutmeg.  If necessary, the hollandaise may be thinned by beating in a little warm water.

Caper Hollandaise - Stir 3 tablespoons well-drained capers into finished hollandaise.  Serve with seafood and vegetables.

Curried Hollandaise - Add 1 tablespoon hot curry powder to sauce along with cayenne pepper and nutmeg.  A surprising complement to omelets, frittatas and souffles.

Lime Hollandaise - Substitute the juice of 2 or 3 limes for lemon juice.

Mustard Hollandaise - Add 2 tablespoons Dijon mustard along with cayenne pepper and nutmeg.

Orange Hollandaise (Sauce Maltaise) - Substitute juice of 1 orange for the lemon juice.  Also add 1 tablespoon finely grated orange rind along with cayenne pepper and nutmeg.

Restoring Broken Hollandaise:

1. Whip 2 eggs yolks in a round-bottomed metal bowl and warm slightly in pan or skillet with a iittle simmering water in it.
2. Dribble broken hollandaise into egg yolks, whisking briskly.  Take care not to scramble the eggs.
3. Remove bowl from heat from time to time, if necessary. All of the sauce should be reemulsified.