Basic Hollandaise Sauce

• 3 egg yolks
• 1-1/2 tbsp (20 ml) fresh lemon juice
• 4 tbsp (60 ml) chilled unsalted butter
• 3/4 cup (175 ml) unsalted butter, melted
• salt to taste
• 1 tsp (5 ml) ground white pepper
• fresh tarragon, optional (for Bernaise Sauce)

1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute.
2. Whisk in lemon juice.
3. Add 2 tbsp (30 ml) cold butter, and place over very low heat.
4. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes Remove pan from heat, and beat in 1 tbsp (15 ml) cold butter.
5. Repeat.
6. Whisk in melted butter a little bit at a time (about 2 tbsp (30 ml) at a time).
7. Season with salt and white pepper to taste.

egg yolks, lemon juice, butter, unsalted butter, salt, ground white pepper, fresh tarragon

Taken from online-cookbook.com/goto/cook/rpage/000FF0 (may not work)