Hollandaise - Bearnaise - Mousseline

To create Hollandaise:

In small saucepan, stir yolks and juice with whisk. Add butter, one tablespoon at a time, stirring briskly. Butter must melt slowly.

Note: Keep a bowl or sink of ice water handy in case it begins to curdle- cool it quickly, then stir like mad and continue.

For Bearnaise

Fold its additional ingredients into Hollandaise. Serve on meats or fish, broiled.

For Mousseline

Fold whipped cream into 1C Hollandaise. Serve on fish, eggs, artichokes, broccoli, etc.