Sauce Hollandaise - cooking recipe

Ingredients

12 Tbsp. butter
3 egg yolks
1 Tbsp. lemon juice
1 Tbsp. hard butter
1 Tbsp. heavy cream
salt and pepper to taste

Preparation

Melt 12 tablespoons butter and set aside, keeping it warm. In separate saucepan, whisk egg yolks until thick, then beat in the tablespoon lemon juice.
Place that pan over low heat and stir in the 1 tablespoon hard butter.
When blended, remove pan from low heat and beat in cream; add melted butter slowly. Whisk constantly.
Makes 1 1/2 cups.