Hollandaise Sauce

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Ingredients:
3 egg yolks
1 Tbs. cold water
4 oz. sweet butter, cut up
1/4 tsp. salt
1/2 tsp. lemon juice

Preparation:
In the top of a double-boiler, combine egg yolks and water, using whisk. Over hot, but not boiling water, cook until mixture is fluffy, light and warm lemon colored.

Whisking constantly, add butter in chunks, letting each chunk melt and be absorbed before adding more. Allow to thicken, whisking constantly. Add salt and lemon juice.

Serving Suggestion:
Serve warm over asparagus, eggs benedict, and vegetable timbales.

Variation:
For a Mousseline, add 1/2 cup whipped cream until consistency of cake batter.

History:
Roy Pingo taught a class on French Sauces at The Perfect Pan School of Cooking located in South Coast Plaza in January of 1985. Hollandaise Sauce was one of the recipes.