Hollandaise sauce #2

Yield: 4 Servings

Measure Ingredient
4 Egg yolks
2 ounces Water
1 ounce Tarragon vinegar
⅛ teaspoon Salt
¼ pounds Butter; melted
3 drops Tabasco

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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