Hollandaise Sauce

I think the tip about adding chunks of cold butter came from my sister-in-law, Judy. I think that is what keeps the egg mixture from over cooking.

Ingredients

• 3 egg yolks
• 1/4 cup water
• 2 tablespoons lemon juice


• 1 stick (1/2 cup) of firm cold butter, cut into about ten parts


• 1/8 teaspoon paprika
• 1 pinch of cayenne pepper
• 1/4 teaspoon salt

Instructions

1. Beat together egg yolks, water and lemon juice. I just do it in the cold double boiler pan while the water is starting to boil.
2. After the water is boiling turn it down to a low heat. Place pan with mixture on double boiler. Stir constantly, until yolk mixture bubbles at the edges.
3. Stir in the cold butter one piece at a time until melted and the sauce thickens.
4. If the sauce gets too thick, add a teaspoon of hot water.
5. Add seasonings.
6. Remove from heat and pour over just about anything.