Hollandaise Sauce

Ingredients

4 egg yolks

2 tbsp lemon juice

1/2 lb butter, melted

1/4 tsp salt

Directions

In top half of a double boiler, beat egg yolks and stir in lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom pan to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking slowly until thickened. Yields about 1 cup.