Hollandaise Sauce

Great sauce for asparagus, Eggs Benedict and broccoli. My hollandaise always curdles... so I make fake. Here are the real and the fake.

Real:
1 egg and 2 yolks
Beat until thick
Heat in heavy pan or double boiler

Add: 3 tablespoons lemon juice and 3 tablespoons hot water
Beat together over heat
Add slowly 1/2 pound of melted butter beating all the time over heat.
Salt to taste.

Fake Hollandaise:
3 tablespoons butter
2 tablespoons flour
3/4 cup heavy cream
1 - 2 tablespoons lemon juice
salt
2 egg yolks

Make cream sauce from first 3 ingredients, add the lemon juice and salt. Take off heat and add egg yolks, return to heat briefly, stirring constantly being careful not to overheat the sauce or the eggs will curdle.

Bearnaise Sauce is Hollandaise with tarragon added (about a half teaspoon of dry or a teaspoon of chopped fresh tarragon). Great on steaks.

-Kate