Hollandaise Sauce

3 egg yolks
1/4 c. simmering water
1 1/2 tbs. freshly squeezes lemon juice
1/2 c. butter , melted
1. In double boiler over simmering water, whisk yolks
for about 1 min. Stir constantly. Yolks should cook but
not solidify..
2. Add simmering water 1 tbs. at a time, whisking vigor-
ously between additions, til mixture thickens. 1-2 min.
Stir in lemon juice.
3. Remove from stove & place over another pan or bowl
of hot water. Slowly add melted butter, continue whisking
add salt.
Serve immediately.
from the kitchen of Lois Wood