Hollandaise sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 2 | ounces | Water |
| 1 | ounce | Tarragon vinegar |
| ⅛ | teaspoon | Salt |
| ¼ | pounds | Butter; melted |
| 3 | drops | Tabasco |
Directions
Add vinegar to yolks. Beat yolks until light. Put in top of double boiler, slightly cook egg yolks; then add butter slowly beating continuously until firm. Add water if necessary to break heavy consistency. Then add 3 drops Tabasco.
THE ANDREW JACKSON
221 ROYAL STREET
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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