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James's   Hollandaise Sauce # 1

2 egg yokes
salt
1/4 lb butter melted
2 Tbs lemon juice
paprika
2 dashes Tabasco Sauce

in a bowl, whip egg yokes until lemon colored. While stirring constantly add butter slowly
Add lemon juice, salt and paprika. Place in refrigerator until ready to use. Will thicken as cools,
keeps indefinitely. Do not cook as butter cooks eggs

         Blender Hollandaise

1 cup butter unsalted
3 egg yolks
pinch of salt and pepper
1 tbs fresh lemon juice

Melt butter. In a blender or food processor with a metal blade process everything but butter
until thoroughly blended. With motor running add warm butter in a thin stream omiiting milky residue at bottom of pan.

        Hollandaise Sauce # 2

• 1/4 teaspoon peppercorns
  2 tablespoons cider vinegar
  4 tablespoons cold water
  6 large egg yolks
  2 cups clarified butter (or melted butter), warm
  1 tablespoon fresh squeezed lemon juice
  1/8 teaspoon cayenne

Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.

Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm (not hot) water until served. When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.

Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.

Granny's Hollandaise Sauce

4 egg yolks
3 1/2 Tbls. lemon juice
1 Tbls. water
1 pinch ground white pepper OR cayenne pepper
1 splash Worcestershire sauce
1 cup melted real butter
1/4 teaspoon salt

-In the top of a double boiler over medium-low heat, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and water.
-Add the melted butter to egg yolk mixture, 1-2 Tablespoons at a time, while whisking yolks constantly. If mixture gets too thick, add 1 teaspoon of hot water.
-Whisk in salt, then remove from heat

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