Hollandaise Sauce

• 4 Egg Yolks - Aisle 1
• 2 Tbsp. Lemon Juice - Produce
• 1/4 Tsp. Salt - Aisle 2
• 1/2 Lb. Butter - Aisle 1

Put 4 egg yolks in a cold upper double boiler pan. Add juice of 1 lemon (2 Tbsp.) and 1/4 tsp. of salt while stirring. Then cut two 1/4 lb. cold butter sticks into 1/2 inch pieces and put aside. Bring the bottom of the double boiler to a slow boil and postition the upper pan above the boiling water. Hollandaise is made at a lower termperature than boiling water so don't put the upper pan in boiling water. If it becomes too hot sit the top pan in cold water for a moment. Add 4 tsp. of warm water, one at a time to yolks and lemon juice while stirring rapidly. Then put the cold pieces of butter in one at a time to maintain the temperature below boiling point while stirring. It's better if the mix is too cool rather than too hot or the yolks will cook and seperate from the butter. The sauce should now be a smooth mixture seeming a little too thin, but it will thicken on the way to the table. If the yolks seperate, you will need help from a blender. The cooked asparagus can be put on a platter and the tips covered with the Hollandaise sauce or the asparagus can be served on a warm plates for each guest and the Hollandaise sauce served in a gravy pitcher with a ladle.

Makes 6 Servings