INGREDIENTS

INSTRUCTIONS

In a small saucepan with a spout melt 1 1/2 sticks of the butter and set
aside.
In the top of double boiler or a heat-proof bowl whisk the egg yolks until
they become thick and sticky. Whisk in the water, lemon juice and salt. Add
a tablespoon of the remaining butter. Place the pan or bowl over a saucepan
of simmering, not boiling, water. Whisk until mixture is warm, about 2
minutes. (If mixture appears to become lumpy dip pan immediately in a bowl
of ice water to cool, whisk until smooth and then continue recipe.) The
yolk mixture has thickened enough when you can see the bottom of the pan
between strokes and mixture forms a light cream on the wires of the whip.
Immediately remove from pan or bowl from heat and whisk in 1 tablespoon of
the remaining butter to cool the yolk mixture and stop the cooking.
While whisking the yolk mixture gradually pour in the melted butter, a
tablespoon or so at a time whisking thoroughly to incorporate before adding
more butter. As the mixture begins to thicken and become creamy, the butter
can be added more rapidly. Do not add the milk solids at the bottom of the
melted butter.
Season the sauce to taste with salt, white pepper and lemon juice. To keep
the sauce warm, set the pan or bowl in lukewarm water or in a thermos.
Yield: 1 to 1 1/2 cups sauce
NOTES : Cooking live
Recipe by: Cooking Live Show #CL8828
Posted to MC-Recipe Digest V1 #504 by Angele Freeman <jfreeman@netusa1.net>
on Mar 8, 1997.

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