Recipe - Joanne Woodwards Hollandaise Sauce

3 lg Egg yolks
3 Wooden spoonfuls cold water,
(about 5 tbsps.)
One fourth teaspoon Salt
Pepper to taste
2/3 pound Salted butter, cut in small
Bits, at room temp
1 tablespoon Fresh lemon juice (about)

Place egg yolk and cold water in small crock or top of a double
boiler; beating with wire whisk or wooden spoon. Place bowl or upper
half of double broiler over lower half of double boiler filled with
hot, not boiling water. Lower heat, than add salt and pepper to
yolkwater mixture. Cook, stirring constantly until mixture begins to
coat spoon. Remove from heat, keeping bowls over hot water. Bit by
bit, add butter to sauce, stirring constantly after each addition to
make a thickened, smooth sauce. Lastly, beat in lemon juice. (Sauce
can be made in advance by placing in pan of lukewarm water or near
the faint heat from a gas pilot light). Serve warm with artichokes or
asparagus.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip