Hollandaise Sauce

Ingredients

• 1/2 cup margarine or butter
• 3 beaten egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• Dash white pepper

Instructions

1. Cut margarine or butter into thirds and bring it to room temperature. In the top of a double boiler combine egg yolks, water, lemon juice, pepper, and dash salt. Add one piece of the margarine or butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly till margarine melts and sauce begins to thicken.
2. Add the remaining margarine, a piece at a time, stirring constantly. Cook and stir till sauce thickens (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 tablespoons hot tap water.
3. Serve with vegetables, poultry, fish, or eggs.
4. Microwave directions: In a 2-cup measure combine margarine or butter, water, lemon juice, pepper, and dash salt. Micro-cook, uncovered, on 100% power (high) for 1 to 1 1/2 minutes or till margarine melts. Stir. Place egg yolks in a bowl. Gradually add margarine mixture, beating constantly with a whisk until smooth. Cook, uncovered, on high for 30 to 45 seconds or till thickened, stirring every 10 seconds.
5. Blender directions: Place egg yolks, water, pepper, and dash salt in blender container. Cover; blend till combined. Cover; heat margarine, lemon juice, and butter until just boiling. With lid ajar and blender running at high speed, slowly pour in margarine mixture. Continue blending about 30 seconds or till thick. If sauce is too thick, stir in 1 to 2 tablespoons hot tap water.