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, .