Hollandaise sauce

Yield: 1 recipe

Measure Ingredient
3 \N Egg yolks
1 tablespoon Lemon juice
¼ pounds Butter, melted
2 tablespoons Hot water
\N \N Dash of cayenne pepper
\N \N Salt to taste

In a double boiler or metal bowl placed over hot, but not simmering water, place egg yolks in boiler top and beat with a wire whisk until smooth. Add cayenne pepper and salt. Continue to mix for 1 minutes, until thickened. Serve immediately. Yield: 1 cup From: The Thanksgiving Book

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