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Hollandaise Sauce

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Sunday, 16 September 2007 05:07
makes 2/3 cup
cooking time approximately 10 minutes.

This recipe is great for making Eggs Benedict, or as a sauce for Asparagus.


  • 3 Eggs
  • 2 Tbs Lemon Juice
  • 1/2 Cup butter
  • 1/4 Tsp Salt
  • Dash of Cayenne Pepper

  • 10 minutes before serving - Beat egg yolks and lemon juice in a double boiler with wire whisk.
  • Add 1/3 butter to egg yolk mixture, and cook over hot, not boiling water whisking constantly until butter is melted.
  • Repeat with another third of butter, whisking constantly.
  • Repeat with the remaining butter, whisking until mixture thickens slightly.
  • Remove from heat, stir in salt and pepper.


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