posted by Gem 05-27-102 11:55 PM
Hollandaise Sauce
1/2 cup butter, softened
1/4 cup hot water
1/4 teaspoon salt
1/8 teaspoon pepper
4 egg yolks, slightly beaten
2 tablespoons fresh lemon juice
Combine butter, hot water, salt and pepper in top part of double boiler. Blend small amount of butter mixture, about 2 teaspoons, into beaten egg yolks. Gradually beat in remaining butter. Place over hot, not boiling, water. Beat with rotary beater or wire whip until thick and smooth. Blend in lemon juice. If sauce curdles, add 1 teaspoon hot water and blend well. Makes about 1 cup.