Hollandaise Sauce

3 egg yolks

1 ½ tsp. lemon juice

4 T. cold, unsalted butter

1 ¼ stick melted, unsalted butter

Salt

White pepper

Directions:  Vigorously whisk the egg yolks in the saucepan for a good minute or so, 

until they are thick and pale yellow.  Then whisk in lemon juice.  Add 2 T. of cold 

butter, which while slowly melting, will act as a kind of anti-curdling insurance.

Set the pan over low heat, whisking at a moderate pace and watching carefully until 

in a minute or more the egg yolks have thickened and you can see the bottom of the 

pan between strokes.  At once remove from heat and beat in the remaining cold 

butter a tablespoon at a time to stop the cooking process.

By driblets, beat in the warm, melted butter to make a thick sauce.  Whisk in the 

seasonings, adding a little more lemon juice to taste.

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