Classic Hollandaise(Good For Asparagus, Broccoli, Cauliflower, Or Eggs Benedict.) - cooking recipe

Ingredients

1/4 lb. butter, in thirds
4 egg yolks
2-3 tsp. lemon juice
dash white pepper
dash salt

Preparation

In top of double boiler place egg yolks and 1/3 of butter. Over hot, not boiling, water, stir rapidly with a wooden spoon until butter melts.
Add second piece of butter,
continue stirring as mixture thickens and butter melts.
Add third piece of butter, stirring constantly.
(Water in bottom of double boiler should not come to a boil.)
When all butter is melted remove pan from hot water, stir rapidly 2 minutes longer.
Stir in lemon juice a tsp. at a time.
Add seasonings.
Place sauce again over hot water, stir constantly until thickened (2-3 minutes).
Remove from heat at once.
If sauce should curdle, stir in 1-2 Tbsp. of boiling water.
Makes about 1 cup.