| 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.
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