OKay.. I know you can find this recipe anywhere..
So.. basically I am going to say that patience is its own reward.
US the very lowest setting you have on the stove top.
Yes your going to be there awhile..and its worth every minute for this yummy sauce to be on your asparagus, or meat..

2 tablespoons of Lemon juice
2 to 3 egg yolks. Judge by the size of the yolks.
1 to 1 1/2 cups of very cold ( even frozen) butter
1 dash of tabasco sauce
and a sprinkle of white pepper

Mix the lemon juice and egg yolk well in a sauch pan.
Put in 1 tablespoon of the butter.. stir and continue to stir the mixture. When that tablespoon of butter is fully incoporated use the next tablespoon. Continue in this fashion till sauce is thick.
Take off the heat and add a dash of tabasco.
Pour the sauce in another pan( this is critical to take it out and away from the heat source) and cover with plastic if not serving right away.
Fix as close to the meal as you can.

A good way to keep Hollandaise warm if you want to prepare it in advance is to put it into a Thermos when it's finished. It will stay warm for at least two hours.

Karen