Hollandaise Sauce for Salmon

Ingredients

• 1/4 pound butter
• 3 egg yolks
• juice of 1/2 lemon
• pinch of salt
• dash of red pepper sauce
• 2 tablespoons chopped parsley, chives and dill

Directions

Place cold butter in small, heavy saucepan. Add egg yolks, lemon juice, salt and red pepper sauce.

Stir CONSTANTLY over moderate heat until butter melts and sauce thickens. Add herbs. Serve over poached salmon slices. Makes 3/4 cup.

By Ardis Barnes