Easy Hollandaise Sauce
|Lemon juice/Vinegar||2 Tablespoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
Beat egg yolks slightly; add salt and lemon juice.
Stir in melted butter or margarine, and add boiling water.
Place over hot but not boiling water.
Cook, stirring, until thickened, about 5 minutes.
Serve immediately, or set aside and reheat when needed.
Makes 3/4 cup.