Hollandaise Sauce

Makes 3/4 cup

Danelle

Well-known for its use in classic Eggs Benedict.

ingredients

1
Cut butter into thirds and bring to room temperature; allow about 45 minutes.
2
In the top of a double boiler combine egg yolks, lemon juice, and water. Add a piece of butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken(sauce may appear to curdle at this point but will smooth out when remaining butter is added). Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir for 2 to 2 1/2 minutes more or until sauce thickens (coats the back of a spoon). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Season to taste with salt and white pepper.