Hollandaise SaucePlease Learn to Prepare and Use this One.

• 1/2 pound (2 sticks) butter
• 4 egg yolks
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper

1. Put about 1 inch of water into the bottom of a double boiler and bring to a simmer.
2. Meanwhile, put the butter in a 1-quart saucepan and heat just at the bubbling stage for 1 minute over medium heat.
3. Remove from the heat and skim, then return to the lowest possible heat to keep warm.
4. Over medium-low heat, whisk together the eggs, lemon juice, salt, and pepper in the top of the double boiler until the sauce begins to thicken, about 3 minutes, taking care not to let the water bubble up enough to touch the bottom of the upper pan.
5. Whisking constantly, drizzle in the butter, continuing to whisk to a smooth, creamy consistency.

butter, egg yolks, lemon juice, salt, ground white pepper

Taken from www.epicurious.com/recipes/food/views/hollandaise-sauce-please-learn-to-prepare-and-use-this-one-391579 (may not work)