Hollandaise Sauce for Seafood

Two Servings

1 stick of butter, salted or sweet

2 egg yolks

2 tbsp Chardonnay or any dry white wine

3/4 tsp fresh lemon juice 

Tabasco to taste

1/2 tsp Hungarian Paprika

Melt butter and hold warm on the side.

In a stainless bowl, wisk all liquid ingredients and yolks over a simmering pot of water until you have a consistency similar to a loose mayonnaise. If you have made Hollandaise before, you may feel comfortable just using the open burner.
Slowly add a little melted butter, whisking with a wire whisk as you add.
Continue until all the butter is added.
If the mixture becomes to thick, (thicker than mayonnaise) add a little lemon juice to thin consistency.