| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood, Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 3 |
|
Egg yolks |
|
|
Juice of 1/2 lemon |
|
|
Salt to taste |
|
|
Pinch of cayenne |
INSTRUCTIONS
Melt the butter and keep it hot, but do not brown.
Put the yolks, lemon juice, salt and cayenne in the container of en
electric blender. Blend on low speed, gradually adding the hot butter
until the sauce is thickened and smooth.
About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with
Pierre Franey, Times Books, NY, 1975.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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