Three pepper hollandaise

Yield: 4 Servings

Measure Ingredient
3 \N Egg yolks, lightly beaten
⅓ cup Dry white wine
1 tablespoon Lemon juice, fresh
1 teaspoon Worcestershire sauce
1 teaspoon Mixed peppercorns, freshly ground
1 cup Butter, melted

Combine first 5 ingredients in top of double boiler; bring water to a boil over high heat. Reduce heat to low, cook stirring constantly with a wire whisk, 4 minutes or until a thermometer registers 160 . Remove from heat immediately. Add butter in a thin stream whisking until blended. Yield 1 cup

Notes: Served over Lump Crab Hash and Poached Eggs from Chef Ken Vedrenski of Woodland Resort and Inn Summerville, South Carolina Per serving: 461 Calories; 49g Fat (97% calories from fat); 3g Protein; 1g Carbohydrate; 282mg Cholesterol; 483mg Sodium Posted to FOODWINE Digest 07 Dec 96 Recipe by: Southern Living Best Recipe for 1996/tpogue@...

From: terry pogue <tpogue@...> Date: Sun, 8 Dec 1996 23:01:07 +0100

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