Foolproof Hollandase Sauce

by Ed Smith
(Fort Lauderdale, Florida)

I might make this sauce 2 or 3 times a week. Here is how to do it so simply without fear of ANYTHING going wrong. Just follow the directions. Don't add a dash of this, change the measurements or boil the water. If so it will just curdle. If you might think you need more go ahead and add one extra egg yoke but that's all you have to do.

4 eggs at room temperature
2 tablespoons of lemon juice (from the bottle is fine)
1/4 pound of butter (1 stick)
pinch of cayanne pepper
pinch of salt
Double boiler with 1/2 cup of water in it
tablespoon
I use the electric mixer you hold in one hand and it looks like a food processor blade on the bottom side.

Melt the butter in a bowl in the microwave. Turn the water on the double boiler to get hot but not to boil at all.

Seperate the eggs and add the yoke to the top of the double boiler.

Add the salt, caynanne pepper and lemon juice.

Place the eggs over the double boiler, insert the electric mixer and mix well. Wait one minute and add the butter slowly, continuing to use the mixer. Add all of the butter, continue mixing and suddenly it will thicken and be ready for use. If it is too thick take the tablespoon and add a tablespoon of hot water from the double boiler, maybe two, no more. Its ready.