Hollandaise Sauce
3 egg yolks
1½ Tablespoons fresh lemon juice
Pinch of salt
½ pound (2 sticks) unsalted butter, melted
White pepper
Whisk egg yolks and 1 tablespoon of the lemon juice together in top of double boiler. Add pinch of salt and whisk until sauce is thick and creamy. Set double boiler over low heat and continue whisking. Whisk until egg mixture thickens enough that the wires of the whisk make indentations in sauce. Remove from heat. Drizzle melted butter while whisking. Use all the butter except the milky substance. This can be spooned out. Add white pepper to taste. Add remaining juice.
Yield: 1½ cups.
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