Someone asked for this, so here goes. I'm certain you can find a million other recipes on the net. This however is the one I use.

Hollandaise Sauce

3 egg yolks
1 TB fresh lemon juice
1 TB water
1/4 tsp salt
pinch white pepper
1 TP cold butter
1 � sticks of butter softened

In a 6 cup medium-weight sauce pan, (I use heavy corning ware), beat the eggs for a minute or two with a wire whisk, to thicken them slightly and prepare them for what is to come. Then beat in the lemon juice, water, salt and pepper (omit pepper if mouth sore, I don't use salt); continue beating for a minute. Add TB of cold butter (I cut this into a couple of pieces). This will melt slowly as you heat the eggs and will provide a little anti scramble insurance.

Place the sauce pan over low heat and stir the eggs at a moderate speed with the whisk removing eggs from heat now and then to make certain they are not heating too quickly. If they start lumping, plunge bottom of pan into cold water or put on cool surface and continue to beat to cool them. Then continue to beat over heat. The yolks are beginning to cream as soon as you notice a steamy vapor rising from the pan; in a few seconds you will begin to see the bottom of the pan between strokes. In a few seconds, they will form a creamy layer over the wires of the whisk, they are done.

Remove from heat immediately and place on cool surface while continuously beating. Start adding softened butter by 1/4 tsp (I do tsp), beating until each tsp is absorbed before adding next. When sauce thickens into heavy cream, you can start using � TBSP. Serve warm, not hot.

This is Julia Child�s recipe from The French Chef Cookbook. I did not type it in verbatim. It states you can use melted butter and beat in by driplets. I have never done it this way. When I make it, I make 2/3 of the recipe - 2 egg yolks, � to 1 stick of butter and all the lemon juice and water. The sauce is very thick, not pourable like some hollandaises, and takes about 8 minutes to beat in the butter after it comes off the burner. My arm usually gives out after 5 and my husband takes over. I usually serve this with baked salmon fillets or baked salmon steaks with peas or snow peas in the winter, fresh asparagus in May and have enough left over to put on poached eggs on toast the next morning. There are only two of us and I don�t eat a lot of salmon. Enjoy!

Take care,
Eileen