Title: Hollandaise Sauce 2
Categories: Penn Sauce
Yield: 1 Servings
| 1/2 | c | Butter |
| 2 | | Egg yolk |
| 1 | ds | Pepper |
| 1 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/3 | c | Water, boiling |
Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg
yolks in the top of a double boiler. Cook over boilig water, stirring
constantly with a wire whisk. As the butter melts, add a second piece. As
mixture starts to thicken, add the third piece of butter. Add the water and
cook for 1 minute. Remove from fire and add seasonings. Should the mixture
curdle, add 2 Tbsp boiling water, drop by drop.