Fail-safe Hollandaise for Artichokes
3 egg yolks
Juice of half a lemon
½ teaspoon Dijon mustard
¾ cup unsalted butter, frozen
Dash of hot pepper sauce
Pinch of ground white pepper
Vigorously whisk together the egg yolks with the lemon juice in the top of a double boiler. Place the beaten mixture over simmering water and stir in the mustard. Cut the butter into eight pieces. Whisk the butter into the egg yolk mixture, one piece at a time. Stir well after each addition. Stir in the hot pepper sauce, white pepper and salt to taste. Makes about 1½ cups.
NOTE: Hollandaise will keep in a double boiler half-filled with warm (not boiling) water for about half an hour prior to serving.
Adapted from "Greene on Greens,"