Hollandaise Sauce

Servings: 4
Ingredients:

3 x  Egg, yolks                        1/4 c  Water, boiling
6 tb Butter                            1/2 ts Salt
2 tb Lemon juice

Served with fish, yields 1 cup. In top of double boiler heat beaten egg
yolks. Gradually add butter, 1-tbl at a time,stirring constantly. Cook over
hot water, not boiling or it will curdle, until thickened. Gradually add
water and lemon juice while stirring. Add salt.

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