Title: Hollandaise Sauce 2
 Categories: Penndutch, Sauces
      Yield: 1 Servings
    1/2 c  Butter
      2 ea 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.

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