Joanne Woodward's Hollandaise Sauce

• 3 lg Egg yolks
• 3 Wooden spoonfuls cold water,
• (about 5 tbsps.)
• 1/4 ts Salt
• Pepper to taste
• 2/3 lb Salted butter, cut in small
• Bits, at room temp
• 1 tb Fresh lemon juice (about)

Instructions

1. 1

   Place egg yolk and cold water in small crock or top of a double boiler; beating with wire whisk or wooden spoon.

2. 2

   Place bowl or upper half of double broiler over lower half of double boiler filled with hot, not boiling water.

3. 3

   Lower heat, than add salt and pepper to yolk-water mixture.

4. 4

   Cook, stirring constantly until mixture begins to coat spoon.

5. 5

   Remove from heat, keeping bowls over hot water.

6. 6

   Bit by bit, add butter to sauce, stirring constantly after each addition to make a thickened, smooth sauce.

7. 7

   Lastly, beat in lemon juice. (Sauce can be made in advance by placing in pan of lukewarm water or near the faint heat from a gas pilot light).

8. 8

   Serve warm with artichokes or asparagus.