Never fail hollandaise sauce

Yield: 6 Servings

Measure Ingredient
4 \N Egg yolks
2 tablespoons Lemon juice
½ cup Butter
¼ teaspoon Salt
1 dash Cayenne pepper
¼ cup Boiling water

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, .

Similar recipes