Hollandaise Sauce

Somehow, growing up, this sauce became MY sauce. Whenever we needed it for dinner, I was always assigned to make it. It comes from an ancient copy of Fannie Farmer's cook book. I don't think this particular book has a cover anymore, it's got all sorts of stains on it, and it's been well loved for a very long time.

Hollandaise Sauce

Makes 8 servings

3 egg yolks
2 T lemon juice
1/2 C butter, melted
2 T hot water
1/4 t salt
Pinch cayenne pepper (optional)

Place a small sauce pan on low heat or over a double boiler. Add egg yolks and beat until smooth but not fluffy. Add remaining ingredients. Stir constantly until sauce begins to thicken. Sauce will continue to thicken as it cools.

**Notes from Em**
If your sauce "breaks" (gets clumpy and curdled looking), add hot water 1/2 T at a time and whisk until it becomes smooth again.