Hollandaise Sauce from Antoine's Restaurant

Yield: 2 cups

2 cups melted butter, warm
8 egg yolks
2 tablespoons lemon juie
2 tablespoons tarragon vinegar
3/4 teaspoon paprica
salt and cayenne pepper to taste

Beat the egg yolks together with the lemon juice and vinegar and pour the mixture into the top of a double boiler. Cook on a low heat stirring constantly, never letting the water in the double boiler come to a boil. Continue cooking until the mixture thickens. Remove from the fire and beat in the warm melted butter, a little at a time. Keep warm, but not hot.