Simple Hollandaise Sauce
|Lemon juice||2 Tablespoon|
|Butter||1⁄2 Pound, melted|
In top of a double boiler, beat egg yolks slightly and stir in lemon juice.
Place over hot, but not boiling water— don't allow water in bottom pan to touch top pan.
Add the butter a little at a time, stirring constantly with wooden spoon.
Add the salt and pepper to taste.
Continue cooking slowly just until mixture thickens —stir constantly.