Add half of the butter to the egg yolks and lemon juice in the top of a double boiler. Stir constantly until the butter is melted. Add the rest of the butter and stir until thick. Add a dash of pepper. Serve at once. The secret of a good Hollandaise is "Don't let the water boil." If the sauce splits, add 1 tablespoon cream or milk and beat with a whisk.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,