Hollandaise Sauce

1/2 cup butter

3 large egg yolks

1 tablespoon plus 1 teaspoon of lemon juice

Salt and white pepper to taste

Dash of hot pepper sauce( like you put on turnip greens)

2 tablespoons hot water

Finely chopped fresh parsley, dill or mint

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, pepper and hot pepper sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley, mint or dill before serving.

Makes about 2/3 cup of hollandaise sauce.

I use parsley on veggies and Eggs Benedict, dill on fish dishes and mint or basil on red meats.