Hollandaise sauce 2

Yield: 1 servings

Measure Ingredient
½ cup Butter
2 eaches Egg yolk
1 dash Pepper
1 tablespoon Lemon juice
¼ teaspoon Salt
⅓ 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 boilig 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 Tbsp boiling water, drop by drop.

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