This is the best and easiest Hollandaise ever. From my mom, Durema F. Kohl.
- 2 egg yolks
- 2 Tbs. lemon juice
- 1 stick (1/2 c.) butter, cold
Mix egg yolks and lemon juice in small, non-reactive saucepan. Cut butter in half. Stick a fork in one half. Holding saucepan up from heat, stir egg-lemon mixture with the butter on fork until butter is all melted. Use other half of butter the same way. Never set pan down on burner, and never let mixture boil. By the time the second piece is melter, sauce will be done. Serve immediately, if possible. If necessary, reheat over hot (not boiling) water.Makes about 1 cup.