HOLLANDAISE SAUCE
Regi Dean's Recipes 08/22/99
Sauces 
Nita
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Butter or Margarine, softened	1/2 cup
Egg Yolks	4
Lemon Juice	2 TBS.
Salt	1/4 tsp.
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Combine egg yolks and one third of butter in top of double boiler.  
Bring water to a boil  (water in bottom of double boiler should not touch 
top pan).  Reduce heat to low- cook, stirring constatntly until butter 
melts.  Add second third of butter, stir constatntly until butter begins 
to melt. Add remaining butter stirring constantly until melted.

Remove pan from water and stir rapidly for 2 minutes.  Stir in lemon 
juice, 1 tsp. at a time, add salt.  Place over boiling wter, cook, stirring 
constantly, 2 to 3 minutes or until smooth and thickened.  Immediately 
remove from heat.

Serve over vegetables, seafood, or chicken. 
             YIELD:  About 1 cup.