CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Sauce |
6 |
Servings |
INGREDIENTS
4 |
|
Egg yolks |
2 |
tb |
Lemon juice |
1/2 |
c |
Butter |
1/4 |
ts |
Salt |
1 |
ds |
Cayenne pepper |
1/4 |
c |
Boiling water |
INSTRUCTIONS
Divide butter into three parts. Beat yolks & lemon juice together. Add 1/3
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,
http://www.erols.com/hosey.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”