Catholic Recipe: Hollandaise Sauce II
Hollandaise sauce cooks in about 3 minutes, but it is tricky to make and must be served the minute it is completed. (It is best to try this out before Easter Night rolls round.) Pour a spoonful over your Eggs Benedict for a delicious breakfast.
Cream butter thoroughly. Add egg yolks beating one at a time and thoroughly blending. Gradually add lemon juice while continuing to beat. Add salt and cayenne. Five minutes before you plan to serve the sauce, add boiling water, a little at a time. Stir constantly. After all the water has been added place mixture in upper part of double boiler over boiling water and stir vigorously until sauce thickens like soft custard and coats spoon. Snatch from heat and serve at once.Recipe Source: Family Customs: Easter to Pentecost by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956