| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 2 | Egg Yolks | |
| 1/8 | ts | Salt |
| 1 | ds | Cayenne |
| 1 | tb | Lemon Juice; Or Vinegar |
| 1/3 | c | Boiling Water |
INSTRUCTIONS
1. Melt butter in top of double boiler over hot water. 2. Remove from hot water and add egg yolks one at a time, stirring until very well blended. 3. Add salt, cayenne and lemon juice or vinegar very slowly. 4. Stir in the boiling water. 5. Please mixture over hot (not boiling) water and stir constantly 7 to 10 minutes, until thickened. Serve at once. If sauce should curdle, slowly stir in 1 tablespoon boiling water. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary" <diane@keyway.net> on Nov 5, 1997
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