| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauce |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
|
Egg yolks; slightly beaten |
| 1 |
tb |
Lemon juice |
| 1 |
ds |
Cayenne pepper |
INSTRUCTIONS
Add half of the butter to the egg yolks and lemon juice in the top of a
double boiler. Stir constantly until the butter is melted. Add the rest of
the butter and stir until thick. Add a dash of pepper. Serve at once. The
secret of a good Hollandaise is "Don't let the water boil." If the sauce
splits, add 1 tablespoon cream or milk and beat with a whisk.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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