Catholic Recipe: Hollandaise Sauce II
This classic French sauce accompanies Eggs Benedict.
Melt butter in double boiler. Remove top section of double boiler. Add egg yolks, one at a time, to melted butter, stirring with wooden spoon until thoroughly blended. Add salt and pepper. Add boiling water slowly while stirring. Set over hot water again. Heat slowly, stirring constantly, until mixture is thick and custard-like — about 10 minutes. Do not let water in bottom of double boiler boil. Remove from heat; stir in lemon juice. Serve at once. Makes 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965