Hollandaise Sauce

Hollandaise Sauce is one of the most important sauces in French cooking.

This is perfect over eggs, vegetables, chicken or fish.

4 eggs yolks

1/8 - 1/4 tsp. each salt, pepper 

1/3 - 1/2 stick butter (cut up)
1 - 2  tsp. fresh lemon juice (adjust amount)

Crack eggs and carefully separate yolks into a large heat proof bowl or a double boiler.

 Add lemon juice, salt and pepper. 

Whisk until blended. 

Bring water to boil in a medium pot or bottom of the double boiler. 

Lower heat to simmer. 

Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

Serves 4.