Hollandaise Sauce - Traditional Recipe

It is the standard sauce for classic Eggs Benedict and we made it for that purpose in our Breakfast Club class.  It is also an excellent accompaniment for many other foods such as asparagus or broccoli.

Ingredients:

1/2 cup butter
3 beaten egg yolks
1 tbsp lemon juice
dash of salt and pepper

Allow butter to come to room temperature and cut it into thirds.  Place eggs, lemon juice, salt and pepper in the top of a double boiler with 1/3 of the butter.  Whisk constantly until butter is melted then repeat with the remaining 2/3 of the butter.  Continue to whish constantly until the sauce begins to thicken.  Remove from heat whisk for another minute and serve.

If the sauce is too thick or curdles, just add 1 or 2 tsp. of hot water and whisk until it has a creamy texture.  Makes 3/4 cup of sauce.