Creamy Hollandaise Sauce
|Lemon juice||2 Tablespoon|
|Firm butter||1 Cup (16 tbs)|
Stir egg yolks and lemon juice vigorously in 1 1/2-quart saucepan.
Add 1/4 cup of the butter.
Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
Add remaining butter.
Continue stirring vigorously until butter is melted and sauce is thickened.
Cover and refrigerate any remaining sauce.