Hollandaise Sauce
Source: New Joy of Cooking
3 large egg yolks
1 1/2 T cold water
---Whisk until light and frothy in stainless steel bowl, place over pan with 1" simmering water (do not let bowl touch water). Whisk until eggs are thickened, 2-4 minutes. Remove from heat , whisk until slightly cooled.
1/2 cup warm clarified butter
---Add slowly while whisking constantly.
1-3 tsp fresh lemon juice
dash red pepper sauce
Salt, pepper to taste
---Whisk in.
Serve immediately or keep warm for 30 minutes by keeping in a bowl of warm water.