Hollandaise Sauce
1/2 cup butter
1 tbls lemon juice
2 egg yolks
1/4 tsp salt
dash pepper
1/3 cup water, boiling
Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boiling
water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third
piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2
tbs boiling water, drop by drop.
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