Classic Hollandaise

 Classic hollandaise

4 egg yolks

½ cup butter cut in thirds and softened

2 to 3 teaspoon lemon juice

Salt and pepper

Place egg yolks and a third of the butter on top of a double boiler. Cook over boiling water till butter melts, stirring rapidly (water in bottom of boiler should not touch top pan). Add a second third of the butter and continue stirring. As butter melts and mixture thickens, add the remaining butter. Stir constantly.

When the last piece of butter is melted, remove the pan from water; stir rapidly for 2 minutes. Stir in the lemon juice, 1 teaspoon at a time. Season with salt and pepper. Heat again over boiling water, stirring constantly for 2 to 3 minutes or till thickened. Remove from heat at once. Serve over hot cooked vegetables, fish, or poultry.

If the sauce curdles, immediately beat in 1 to 2 tablespoons of boiling water. Makes 1 cup

NOTE

This is an excellent sauce for eggs benedict.