Recipe - Hollandaise Sauce

One half cup Butter
1 tablespoon Lemon juice
2 Egg yolk
One fourth teaspoon Salt
1 ds Pepper
1/3 cup Water, boiling

Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg
yolks in the top of a double boiler. Cook over boilig water, stirring
constantly with a wire whisk. As the butter melts, add a second piece. As
mixture starts to thicken, add the third piece of butter. Add the water and
cook for 1 minute. Remove from fire and add seasonings. Should the mixture
curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch
Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini