Never fail hollandaise sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Butter |
| ¼ | teaspoon | Salt |
| 1 | dash | Cayenne pepper |
| ¼ | cup | Boiling water |
Directions
Divide butter into three parts. Beat yolks & lemon juice together. Add ⅓ butter & cook in double boiler stirring constantly until mixture begins to thicken. Remove from stove. Add second third of butter & stir rapidly. Add remaining butter & continue to stir until thick & blended. Add salt, cayenne & boiling water. Return to double boiler & stir until sauce thickens. Use small amount of water in bottom of double boiler & do not let water boil. Keep in jar in refrigerator & reheat when ready to use.
MARY BLANCHE HARGRAVES
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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