Hollandaise Sauce

Ingredients

• 4 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 cup butter, melted
• 1/4 teaspoon salt

Preparation

1. Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.