Hollandaise Sauce
  • 3 egg yolks
  • 1/2 cup butter
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  1. Add egg yolks and lemon juice to double-boiler top; with wire whisk or slotted spoon, beat until well mixed. Place double-boiler top over bottom, containing hot, not boiling, water.
  2. Add one third of the butter to the egg yolk mixture and cook, beating constantly, until the butter is completely melted. Add another third of the butter; beating constantly; repeat with remaining third, beating until mixture thickens and is heated through.
  3. Remove from heat; stir in salt. Keep warm. Serve on hot cooked artichoke hearts, asparagus, broccoli, seafood or poached eggs. Yield: 2/3 cup