INGREDIENTS

INSTRUCTIONS

Egg yolks not only thicken but also enrich a sauce. Never add them
directly to hot liquid. Stir them into a little cream, then
incorporate with them some of the hot sauce in preparation. Stir this
mixture into the remainder of the hot liquid and continue to stir  over
low heat until the sauce thickens. Do not allow the sauce to  boil, or
it will curdle. If this happens, plunge the pot into cold  water and
stir; or beat in a small amount of chilled cream. It is  generally
safer to add egg yolks to a mixture in a double boiler  over, not in,
boiling water, unless you can control the heat source  very exactly.
Two or three egg yolks with a little cram will thicken  1 cup of
liquid. Egg yolks added very slowly to melted butter or oil  with
constant stirring will produce an emulsion which is quite thick.
Suitably seasoned, this becomes the base for holandaise or mayonnaise.
Recipe by: The Joy of Cooking  Posted to EAT-L Digest 31 Jan 97 by
Jazzbel  <jazzbel@MAIL.BATELNET.BS> on Feb 1, 1997.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”