Hollandaise Sauce, Hink's Easy Version *****

Categories:
condiments, sauces

1/2 cup sweet butter
2 each egg yolks
1 tablespoon water
1 tablespoon regina white wine vinegar
3/4 tablespoon lemon juice
1 single salt
1 single pepper

Melt the butter and set aside until luke warm. Put the egg yolks into a saucepan along with the water, vinegar and lemon juice. Cook over low heat and whisk constantly until the mixture begins to thicken. Add half of the butter, a teaspoonfull at a time, whisking all the while. When the sauce has thickened and clearly isn't going to separate out and curdle, add the rest of the butter in a slow trickle, whisking all the while. Season to taste with salt and pepper. Remove from heat at once and pour the sauce into a gravy boat right away. If the sauce were left in the pan, the heat of the metal would overcook it. If you use regular butter, taste the sauce before adding any salt. Variation: Add 1 Tsp. Dijon mustard and a dash of Cayenne pepper and leave the vinegar out. If this sauce does happen to curdle, put back on the heat, add a tsp. of cold water and whisk until smooth again.

Yield: 2 servings