Hollandaise Sauce

• 6 egg yolks
• 2 tbsp. cold water
• 1 lb. butter, clarified, hot
• 1 1/2 tsp. lemon juice
• 1/2 tsp. salt

1. Whip yolks in warm area (near the range) until the color turns from dark yellow to light.
2. Add water and whip in the clarified butter, 2 oz. at a time, pouring slowly and whipping constantly.
3. Whipping motion should be down from edge and up from bottom of the bowl.
4. Add lemon and salt to finish.
5. Hold in warm area and use within 2-3 hours’ time.

NOTE: Hollandaise is highly perishable. Good over broccoli, cauliflower and Eggs Benedict.